Save 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 quickly became a favorite in my kitchen for its simplicity and delicious results.
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 This dish always brings the family together for a comforting meal and fond memories.
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
Nutritional Information
Calories 430, Total Fat 19 g, Carbohydrates 30 g, Protein 36 g per serving
Save Enjoy your perfectly crispy and flavorful chicken cutlets fresh from the pan. They make a delightful weeknight dinner.
Recipe FAQs
- → What does pickle brine do to the chicken?
Pickle brine tenderizes the chicken while infusing it with tangy, savory flavors that enhance juiciness and depth.
- → Can I use gluten-free breadcrumbs in the coating?
Yes, gluten-free breadcrumbs work well and can be substituted to make this dish gluten-free without sacrificing texture.
- → How long should the chicken marinate in the pickle brine?
Marinating for at least 1 hour is recommended; up to 4 hours allows more flavor penetration without compromising texture.
- → What oil is best for pan-frying these cutlets?
Neutral oils like vegetable, canola, or sunflower oil are ideal for frying due to their high smoke points and light flavor.
- → How can I ensure the coating stays crisp after frying?
Drain cooked cutlets on a wire rack or paper towels to remove excess oil, which helps maintain a crunchy crust.
- → Can I add extra flavor to the marinade?
Adding chopped pickles or using spicy pickle brine can boost the marinade's flavor with minimal effort.