The Secret Ingredient for the Best Schnitzel
For the brine:
For the schnitzel:
  1. Make the brine: Combine the brine ingredients in a bowl, and stir until the sugar is dissolved. Pour the brine into a large container, add the chicken breasts, and cover with enough water to ensure the chicken is completely covered. Refrigerate for up to 12 hours, or overnight.
  2. Remove the chicken from the brine and rinse under cool water to remove any brine particles clinging to it. Pat dry with paper towels.
  3. Next, set up your breading station: Beat eggs in a shallow bowl. Place the flour in another shallow bowl and season with salt and pepper. Place the cornflake crumbs in a third bowl.
  4. Line a plate with parchment. Working with 1 chicken breast at a time, dredge in flour, shaking off excess, then dip into egg mixture, turning to coat evenly; carefully coat with cornflake crumbs, pressing the crumbs to adhere them to the chicken. Transfer chicken to parchment lined plate.
  5. Add 1/4 inch canola oil in a large skillet over medium-high heat. Add 2 chicken breasts to skillet and cook until golden brown on both sides, 3-4 minutes on each side. Transfer chicken breasts to a paper towel-lined plate and season with additional sprinkle of salt while still hot. Repeat with remaining chicken breasts.
  6. Serve hot with pickles, hot sauce, and spicy honey if desired.