Save to Pinterest Tender chicken cutlets are marinated in tangy pickle brine, coated in a crisp breadcrumb crust, and pan-fried to golden perfection. This recipe delivers juicy, flavorful chicken with an irresistible crunch.
This recipe has become a family favorite for its bright flavors and easy preparation.
Ingredients
- Chicken & Marinade: 4 boneless skinless chicken breasts (about 1.5 lbs / 680 g), 1 ½ cups dill pickle brine (from a jar of pickles), 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon black pepper
- Coating: 1 cup all-purpose flour, 2 large eggs, 2 tablespoons water, 2 cups panko breadcrumbs, 1 teaspoon smoked paprika, ½ teaspoon cayenne pepper (optional), 1 teaspoon kosher salt
- For Frying: ½ cup neutral oil (vegetable, canola, or sunflower)
- Serving (optional): Lemon wedges, Fresh dill chopped
Instructions
- Step 1:
- Place chicken breasts between two sheets of plastic wrap and pound to ½-inch thickness.
- Step 2:
- In a large bowl or zip-top bag combine chicken pickle brine garlic powder onion powder and black pepper. Marinate in the refrigerator for at least 1 hour (up to 4 hours for maximum flavor).
- Step 3:
- Remove chicken from brine and pat dry with paper towels.
- Step 4:
- Set up three shallow bowls: Bowl 1: Flour Bowl 2: Eggs beaten with water Bowl 3: Panko breadcrumbs mixed with paprika cayenne and salt.
- Step 5:
- Dredge each chicken cutlet in flour shaking off excess. Dip into egg mixture then coat thoroughly with seasoned panko.
- Step 6:
- Heat oil in a large skillet over medium-high heat. When hot add chicken cutlets (in batches if necessary). Fry 3–4 minutes per side or until golden brown and cooked through (internal temperature 165°F / 74°C).
- Step 7:
- Transfer to a wire rack or paper towel-lined plate to drain.
- Step 8:
- Serve hot garnished with lemon wedges and fresh dill if desired.
Save to Pinterest This dish always brings smiles around our dinner table and makes weeknights feel special.
Notes
For extra flavor add 1 tablespoon chopped pickles to the marinade. Substitute panko for gluten-free breadcrumbs if needed. Try with spicy pickles for a kick. Serve with coleslaw or potato salad for a classic touch.
Required Tools
Meat mallet or rolling pin Large bowl or zip-top bag Three shallow bowls Large skillet Tongs Wire rack or paper towels
Allergen Information
Contains eggs wheat (gluten). If using gluten-free breadcrumbs and flour this can be made gluten-free. Always check labels for potential allergens.
Save to Pinterest Enjoy your crispy flavorful chicken with your favorite sides and a fresh squeeze of lemon.
Common Recipe Questions
- → Why use pickle brine for marinating chicken?
Pickle brine adds a tangy flavor and naturally tenderizes the chicken, enhancing moisture and depth without overpowering.
- → What’s the best way to evenly coat the chicken cutlets?
Set up a dredging station with flour, beaten eggs with water, and seasoned panko breadcrumbs. Coat each cutlet thoroughly in each step for optimal crispiness.
- → Can I make this dish gluten-free?
Yes, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives to accommodate dietary needs.
- → What oil is recommended for frying?
Use a neutral oil such as vegetable, canola, or sunflower to prevent overpowering the delicate flavors while ensuring a crisp crust.
- → How do I know when the chicken is cooked through?
Cook the cutlets 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C) for safe consumption.