The Unicorn Hotel’s chicken schnitzel and gravy

1.Stir salt and 500ml hot water in a large non-reactive container (see note) until salt dissolves (1-2 minutes). Add 1.5 litres iced water and refrigerate to chill (20-30 minutes). Submerge chicken breasts in brine and refrigerate for at least 12 hours.

2.For gravy, preheat oven to 200C, then roast carcasses and wings, turning occasionally, until browned all over (about 1 hour). Reserve chicken fat and pan scrapings, then coarsely chop carcasses and wings, transfer to a small saucepan, cover with 750ml water and sit a plate on bones to keep submerged. Bring to the boil, then reduce heat to low and simmer until well flavoured and reduced to 300ml (2-2½ hours). Strain. Stir 1½ tbsp reserved chicken fat and 1½ tbsp flour in a small saucepan over medium-high heat until starting to turn golden brown (3-4 minutes). Gradually whisk in stock and pan scrapings and stir until gravy thickens slightly (2-3 minutes). Season to taste, cover, keep warm.

3.Drain chicken from brine. Pat dry thoroughly with paper towels and place skin-side up between sheets of plastic wrap and gently hit with a meat pallet to a uniform thickness (about 1cm).

4.Place remaining flour, beaten egg and panko crumbs in separate bowls. Line an oven tray with baking paper. Dredge chicken evenly in flour, shaking off excess, then dip into egg. Ensure chicken is completely covered, then press into crumbs, coating evenly. Transfer to tray.

5.Preheat oven to 60C and heat oil in a large, deep frying pan over medium-high heat to 165C. Carefully lower 2 breasts, wing-bone down, into oil and fry until golden brown underneath (3-4 minutes). Carefully turn over and fry until golden brown all over and internal temperature reaches 65C at the thickest point near wing (3-4 minutes). Drain on paper towels. Transfer to a lined oven tray, place in oven to keep warm and repeat with remaining chicken breasts.

6.Serve chicken with gravy, mashed potato, parsley, lemon wedges and a green salad.