Description

A crunchy, oven-baked chicken cutlet with tangy dill pickle brine flavor and a golden Parmesan-panko crust—easy enough for weeknights, bold enough for guests.

Ingredients

Scale

1 1/2 lb (680 g) boneless, skinless chicken breasts, sliced into cutlets

3/4 cup (180 ml) dill pickle juice (brine)

1/2 cup (120 ml) buttermilk

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp freshly ground black pepper

1/2 cup (65 g) all-purpose flour

2 large eggs

2 tbsp (30 ml) pickle brine (for egg wash)

1 cup (60 g) panko breadcrumbs

3/4 cup (75 g) finely grated Parmesan cheese

1 tsp dried dill (or 1 tbsp chopped fresh dill)

1 tsp paprika

1/2 tsp salt

3 tbsp (45 ml) olive oil

2 tbsp (28 g) unsalted butter (optional)

Cook Mode Prevent your screen from going dark

Instructions

1) In a bowl, whisk together 3/4 cup (180 ml) pickle juice, 1/2 cup (120 ml) buttermilk, garlic powder, onion powder, and black pepper. Add chicken cutlets, cover, and refrigerate 30 minutes (up to 2 hours).

2) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 3 tbsp (45 ml) olive oil.

3) Set up three bowls: (a) flour, (b) eggs whisked with 2 tbsp (30 ml) pickle brine, (c) panko mixed with Parmesan, dill, paprika, and salt.

4) Remove chicken from brine, let drip, and lightly pat. Coat each piece in flour, dip in egg mixture, then press into panko-Parmesan mixture.

5) Place chicken on prepared baking sheet. Dot with butter if using. Bake 18–22 minutes, flipping halfway, until golden and chicken reaches 165°F (74°C).

6) Rest 5 minutes before serving.

Notes

For the best texture, don’t brine longer than 2 hours.

Finely grated Parmesan browns more evenly than shredded.

Reheat leftovers at 400°F (205°C) for 8–12 minutes to re-crisp.

Irresistible Dill Pickle Parmesan Chicken Crispy Flavor Bomb

Prep Time: 15 minutes
Cook Time: 20 minutes