Tender chicken cutlets marinated in pickle brine, coated with crisp breadcrumbs, and pan-fried crisp.
# What you'll need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
02 - 1 1/2 cups dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - 1/2 teaspoon ground 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 - 1/2 teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
→ For Frying
13 - 1/2 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 gently pound to an even thickness of 1/2 inch.
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, up to 4 hours for enhanced flavor.
03 - Remove chicken from the marinade and pat dry thoroughly with paper towels.
04 - Arrange three shallow bowls: one with flour, one with beaten eggs and water, and one with seasoned panko breadcrumbs mixed with smoked paprika, cayenne pepper, and kosher salt.
05 - Dredge each cutlet in flour, shaking off excess, dip into the egg wash, then fully coat with the seasoned panko mixture.
06 - Heat neutral oil in a large skillet over medium-high heat. Fry chicken in batches if necessary, cooking each side for 3–4 minutes until golden brown and internal temperature reaches 165°F (74°C).
07 - Transfer cooked cutlets to a wire rack or paper towel-lined plate to drain any excess oil.
08 - Serve immediately, garnished with lemon wedges and fresh chopped dill if desired.
