Step 1: Marinate the chicken
Slice the chicken breasts horizontally to create 4 thinner cutlets, or use pre-sliced cutlets. Place them in a shallow dish or zip-top bag with dill pickle juice, garlic powder, and black pepper. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for maximum flavor.

Step 2: Prepare your breading stations
Set up three shallow bowls:

• One with the flour (seasoned lightly with salt and pepper)

• One with the beaten eggs

• One with the panko, Parmesan, paprika, onion powder, dried dill, and a pinch of salt and pepper

Step 3: Bread the chicken
Remove the chicken from the marinade and pat it dry slightly (don’t rinse). Dredge each piece first in flour, then dip in the egg, and finally press into the Parmesan-panko mixture until well-coated.

Step 4: Cook the chicken
Heat the olive oil in a large skillet over medium heat. Once hot, cook the chicken cutlets in batches for about 3–4 minutes per side, or until golden brown and cooked through (internal temp should be 165°F). Transfer to a wire rack or paper towel-lined plate to drain.

Step 5: Serve and enjoy
Serve hot, topped with chopped fresh dill or a squeeze of lemon for brightness. This crispy dill pickle chicken is perfect with roasted veggies, mashed potatoes, coleslaw, or sliced into a salad or sandwich.