Tender chicken cutlets marinated in pickle brine, crusted with seasoned panko, and pan-fried for a crisp finish.
# Components:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 ½ cups dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon black pepper
→ Coating
06 - 1 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 2 cups panko breadcrumbs
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
→ For Frying
13 - ½ cup neutral oil (vegetable, canola, or sunflower)
→ Serving (optional)
14 - Lemon wedges
15 - Fresh dill, chopped
# Method:
01 - Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness.
02 - Combine chicken, pickle brine, garlic powder, onion powder, and black pepper in a large bowl or zip-top bag. Refrigerate for at least 1 hour.
03 - Remove chicken from marinade and pat dry thoroughly with paper towels.
04 - Set up three shallow bowls: flour in the first, beaten eggs with water in the second, and panko mixed with smoked paprika, cayenne pepper, and kosher salt in the third.
05 - Dredge each chicken cutlet in flour, shake off excess, dip into egg mixture, then coat evenly with seasoned panko breadcrumbs.
06 - Heat oil in a large skillet over medium-high heat. Fry chicken cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F.
07 - Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain excess oil. Serve hot, garnished with lemon wedges and fresh dill as desired.
