# Components:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
02 - 1 ½ cups dill pickle brine
03 - 1 teaspoon garlic powder
04 - 1 teaspoon onion powder
05 - ½ teaspoon black pepper
→ Coating
06 - 1 cup all-purpose flour
07 - 2 large eggs
08 - 2 tablespoons water
09 - 2 cups panko breadcrumbs
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon cayenne pepper (optional)
12 - 1 teaspoon kosher salt
→ For Frying
13 - ½ cup neutral oil (vegetable, canola, or sunflower)
→ Serving (optional)
14 - Lemon wedges
15 - Fresh dill, chopped
# Method:
01 - Place chicken breasts between two sheets of plastic wrap and pound until they reach approximately ½-inch thickness.
02 - Combine chicken, pickle brine, garlic powder, onion powder, and black pepper in a large bowl or zip-top bag. Refrigerate and marinate for at least 1 hour or up to 4 hours for enhanced flavor.
03 - Remove chicken from marinade and pat dry thoroughly using paper towels.
04 - Arrange three shallow bowls: first with flour, second with beaten eggs mixed with water, and third with panko breadcrumbs combined with smoked paprika, cayenne pepper if using, and kosher salt.
05 - Dredge each chicken breast in flour, shake off excess, dip into egg wash, then coat evenly with the seasoned panko mixture.
06 - Heat neutral oil over medium-high heat in a large skillet. Fry chicken cutlets in batches for 3 to 4 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
07 - Transfer cooked cutlets to a wire rack or paper towel-lined plate to allow excess oil to drain.
08 - Serve immediately, garnished with lemon wedges and freshly chopped dill if desired.
