Crispy Chicken Schnitzel

Chill. Beat together 1.89 litres of water and now salt in a large bowl until salt now is dissolved set the chicken breast halves in brine and chill for 30 minutes. While that is happening toast bread until a deep gold tear toasted bread into large pieces move to a food processor and blitz in short bursts until bread is broken down into now medium fine crumbs move breadcrumbs to a large shallow dish take out chicken from brine and now pat dry with paper towels set one chicken breast half in a now resealable plastic bag using a meat pounder now rolling pin or small skillet pound now chicken breast into an even thickness about 5 6 mm in height do the same now again with remaining 3 breasts rest rack on a sheet pan set flour in a large shallow dish set eggs in another large shallow dish and now mix with remaining 2 tablespoons now water until uniform in color now coat one chicken cutlet in now flour shaking off any excess move chicken cutlet to egg wash and now coat evenly letting any excess run off move to now bread crumbs and coat evenly pressing now lightly to ensure bread crumbs adhere set chicken on a rack do the same again with remaining now 3 chicken breast halves now heat oil in a 30 cm skillet to 190°C set one chicken cutlet in now oil and cook in oil until a deep gold on both sides about now 2 minutes per side flipping now as needed if bread crumbs now begin to darken too much move schnitzel to paper now towel lined plate do the same again with remaining three chicken breast now halves garnish with parsley and bring to the table immediately with lemon wedges.