Chicken Schnitzel

Tenderized chicken breasts are brined in beer and herbs, then dredged in breadcrumbs and fried into crispy cutlets making for a wonderful German take on fried chicken.

Prep Time30

Cook Time45

Total Time1 15

Servings:

Author: Four to Cook for

Equipment

Skillet
Dredging trays

Ingredients

Brine

1/2 cup full body ale
1/2 cup water
2 teaspoons sea salt
2 teaspoons sugar any kind
2 teaspoons whole grain mustard
2 cloves garlic minced
2 large sprigs fresh thyme chopped
1 pound boneless, skinless chicken breasts (about 4 breasts) butterflied and tenderized

Chicken Fry

1 cup flour
2 egg beaten
1 tablespoon Dijon mustard
1 tablespoon water
1 cup panko breadcrumbs
4 tablespoons butter use as needed in skillet

Instructions

Prepare and Brine Chicken

Place all brine ingredients in a resealable plastic gallon freezer bag. Squeeze gently to mix, then stand upright in a large bowl.
Slice the breasts lengthwise. Place chicken between layers of plastic warp and pound with meat mallet until very thin, about 1/8 thickness.
Place in brine. Seal bag and refrigerate overnight.

Fry Chicken

Next day, remove chicken from bag and pat dry with paper towels.
Whisk together mustard, water and eggs and place in a shallow dish for dredging.
Place bread crumbs in a shallow dish, and flour in another.
Coat chicken with flour, then egg mixture, then breadcrumbs. Place on a baking sheet and let stand for 10 minutes to dry.
Heat butter in a large skillet.
Add chicken and cook for 3 to 4 minutes on each side or until golden brown.
Place on paper towels to drain.
When drained, put on plate and either serve immediately or keep warm in oven until ready to serve.

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Nutrition