Ingredients
Scale
- 4 boneless, skinless chicken breasts (halved lengthwise to create 8 cutlets)
- 1/2 cup dill pickle brine (juice)
- 1 cup Panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 large eggs (lightly beaten)
- 2 tablespoons dried dill weed
- 1 teaspoon garlic powder
- 1/4 cup vegetable oil (or canola oil, for frying)
Instructions
- Step 1: Prepare the chicken and brine. Place the chicken cutlets in a shallow dish and pour the dill pickle brine over them. Let the chicken marinate for at least 30 minutes (or up to 2 hours in the refrigerator), ensuring all sides are coated.
- Step 2: Set up the dredging station. In a shallow bowl, whisk the eggs. In a separate wide bowl, combine the Panko breadcrumbs, grated Parmesan cheese, dried dill weed, and garlic powder. Mix the dry ingredients thoroughly until the Parmesan is evenly distributed.
- Step 3: Coat the chicken. Remove one piece of chicken from the brine, shaking off any excess liquid. Dip the chicken fully into the beaten egg mixture, then immediately transfer it to the Panko mixture. Press the Panko firmly onto the chicken cutlet to ensure a thick, even, and crispy coating on both sides. Repeat with all remaining cutlets.
- Step 4: Cook the chicken. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the coated chicken cutlets in the pan (working in batches if necessary, avoid overcrowding). Fry for 4–5 minutes per side until the coating is deep golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- Step 5: Finish and serve. Remove the cooked chicken from the skillet and place it on a wire rack or a paper towel-lined plate to drain excess oil. Allow the chicken to rest for 5 minutes before serving for maximum crispness.
Notes
- For best storage, ensure the chicken is fully cooled before refrigerating, then place it in a single layer on a paper towel-lined container to absorb moisture and preserve the crispy texture for up to four days.
- To revive the crunch, skip the microwave; reheat the cutlets in an air fryer at 350°F (175°C) for 5–7 minutes, or bake them on a wire rack in the oven until heated through.
- Serve these savory, tangy cutlets atop a bed of peppery arugula dressed with lemon and olive oil, or pair them with a side of creamy dill dipping sauce to balance the Parmesan richness.
- For the crispiest coating, let the chicken drain only briefly after marinating; the slight stickiness from the pickle brine helps the egg and Panko mixture adhere tightly when you press it on firmly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American