Shnitzel In Brine
Pickle brined schnitzel (Chaya Rappoport/JTA/The Nosher)
active: 15 min
This article originally appeared on The Nosher.
If you love pickles, you might often be left with jars and jars of leftover pickle juice. Before you throw out that brine, there’s actually so many ways to use it.
And while you can definitely make a good briny cocktail with that leftover liquid, my favorite way to use pickle juice is actually to brine chicken in it. The acid in the juice helps tenderize and moisten the chicken (it’s especially great for white meat), plus the pickle juice flavors and infuses the chicken with its characteristic brininess. It isn’t overpowering in the least — here it lends a light vinegary undertone to the schnitzels that keep you guessing and wanting more.
Make sure you brine the schnitzel the night before you plan to make it, or at least several hours in advance, so the chicken has time to soften and absorb the flavors of the brine. And don’t forget to serve it with hot sauce, honey and, of course, more pickles.