Description
Crispy, tangy chicken cutlets marinated in dill pickle juice, coated in a Parmesan-panko crust, and baked or pan-fried to golden perfection.
Ingredients
- 1 1/2 lbs chicken breasts, sliced into cutlets
- 1 cup dill pickle juice (for marinade)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 large eggs
- 2 tbsp olive oil (for baking or frying)
- Fresh dill or parsley for garnish (optional)
Instructions
- Place chicken cutlets in a bowl or bag and pour pickle juice over them. Marinate for 30 minutes to 2 hours.
- Preheat oven to 425°F (220°C) or heat a skillet with olive oil for pan-frying.
- In a shallow dish, combine panko, Parmesan, garlic powder, onion powder, paprika, dried dill, salt, and pepper.
- Whisk eggs in a separate dish.
- Remove chicken from marinade, pat lightly dry, then dip each piece into the eggs followed by the Parmesan-panko mixture, pressing to adhere.
- For baking: Place coated chicken on a greased baking sheet, drizzle lightly with olive oil, and bake for 18–22 minutes until crispy and cooked through.
For pan-frying: Cook each cutlet 3–4 minutes per side over medium heat until golden and cooked through. - Garnish with fresh dill or parsley and serve warm.
Notes
- Marinating in pickle juice tenderizes the chicken and adds tangy flavor.
- Use finely grated Parmesan for the best crust adhesion.
- Pairs well with ranch, honey mustard, or extra pickle slices.
- Prep Time: 10 mins (plus marinating time)
- Cook Time: 20 mins
- Category: Dinner
- Method: Baked or Pan-Fried
- Cuisine: American