Ingredients
Scale
- 4 boneless, skinless chicken breasts (sliced horizontally into 8 thin cutlets)
- 1 cup dill pickle juice (for marinating)
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 2 tablespoons dried dill weed
- 1/2 cup all-purpose flour
- 2 large eggs (whisked)
- 1/4 cup vegetable or canola oil (for shallow frying)
Instructions
- Step 1: Slice the chicken breasts into thin cutlets and place them in a shallow dish. Pour the dill pickle juice over the chicken, cover, and refrigerate for a minimum of 30 minutes to infuse the brine flavor.
- Step 2: Prepare the breading stations. In the first dish, place the flour. In the second dish, whisk the eggs. In the third shallow dish, combine the panko breadcrumbs, grated Parmesan cheese, and dried dill weed, ensuring they are evenly mixed.
- Step 3: Remove the chicken from the pickle juice (do not pat dry) and dredge each cutlet sequentially: first in the flour (shaking off excess), then completely coating it in the whisked egg, and finally pressing it firmly into the panko-Parmesan mixture until fully coated.
- Step 4: Heat the oil in a large skillet over medium-high heat until shimmering. Carefully place the breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side until the coating is golden brown, crispy, and the chicken registers an internal temperature of 165°F (74°C).
- Step 5: Remove the cooked chicken cutlets from the skillet and transfer them to a wire rack or a plate lined with paper towels to drain any excess oil. Serve immediately, perhaps with extra sliced dill pickles or a side of ranch dressing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, placing a paper towel beneath the chicken to absorb moisture and keep the bottom from getting soggy.
- To revive that excellent crunch, preheat your oven or toaster oven to 350°F (175°C) and reheat the cutlets on a wire rack for 8-10 minutes, ensuring airflow around the coating.
- For a complete meal, serve these savory, tangy cutlets atop a crunchy house salad, or pile them into soft brioche buns with a drizzle of spicy mayo for crispy chicken sandwiches.
- For maximum flavor adherence, pull the cutlets directly from the pickle brine and immediately move to the flour station; the lingering moisture ensures the coating sticks perfectly and infuses the dill flavor deep into the crust.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American