Pickle juice makes a wonderful brine for grilled chicken but I also love it with breaded cutlets, better known in my family as schnitzel. The soak in the pickle brine doesn’t make the chicken or pork taste like pickles, it adds a salty tang and leaves the meat super tender and juicy when pan fried. Just don’t soak it for too long (1 hour is sufficient) or it will get overly salty.
I mix my bread crumbs with an equal amount of cracker meal so that my schnitzel has a good crunch, especially when warmed up the next day for sandwiches. Who needs to go to a fast food restaurant anymore?
I use boneless pork loin and the relatively short cooking time means that this low fat cut doesn’t get overcooked. I wait for the whole loin to go on sale and have the butcher cut it in 3/4 inch pieces for me.
2 large chicken breasts or boneless pork loin
1 cup pickle juice
½ cup all-purpose flour
1 egg, beaten with one teaspoon olive oil
1 cup breadcrumbs (or in combination with cracker meal)
1 teaspoon kosher salt
1/2 teaspoon black pepper
Cover meat with plastic wrap and pound to about ¼ inch thickness. Place pounded meat in a zip top bag and pour pickle juice on top. Seal and toss in juice and refrigerate for 1 hour.
When the meat is ready, remove from pickle juice and dry well. Place the flour, egg beaten with a little olive oil and breadcrumbs/cracker meal each in separate shallow bowls. Season the flour with the salt and black pepper.
Coat each cutlet in flour and shake off excess. Then dip in the beaten egg before dredging in the breadcrumbs/cracker meal. Place on a wire rack in the refrigerator while the oil heats.
Bring about ½ inch oil in a 12-inch skillet over medium heat to 375 degrees F. Fry in oil about 3-5 minutes per side or until golden brown.
Blot on a paper towel and serve hot with lemon wedges.