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Dill Pickle Parmesan Chicken

Crispy parmesan-crusted chicken cutlets brined in pickle juice and topped with a creamy dill sauce and chopped pickles.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 2 chicken breasts large, sliced into 4 cutlets
  • 1 cup dill pickle juice
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
Breading
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 1.5 cups Panko breadcrumbs
  • 0.75 cup Parmesan cheese grated
  • 1 tsp dried dill
Creamy Dill Sauce
  • 0.5 cup mayonnaise
  • 0.25 cup sour cream
  • 2 tbsp pickle juice
  • 1 tbsp fresh dill chopped
Garnish
  • 0.5 cup chopped pickles

Equipment

  • Large skillet or frying pan
  • Meat Mallet
  • 3 Shallow bowls
  • Wire rack

Method
 

  1. Slice chicken breasts horizontally into cutlets. Place in a bowl with 1 cup pickle juice, garlic powder, and pepper. Marinate in fridge for 30 minutes.
  2. Set up breading station: Flour in first bowl; beaten eggs in second; mix Panko, Parmesan, and spices in third.
  3. Remove chicken from brine. Dredge in flour, dip in egg, then press firmly into Panko mixture.
  4. Heat oil in a skillet to 350°F. Fry chicken 3-4 minutes per side until golden and cooked through.
  5. Mix mayonnaise, sour cream, pickle juice, and fresh dill in a small bowl to make the sauce.
  6. Serve chicken topped with generous drizzle of sauce, chopped pickles, and fresh dill sprigs.

Notes

Do not marinate longer than 8 hours or chicken may become mushy.