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 is a family favorite that combines tangy and crispy textures to delight every bite.
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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
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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 My family loves gathering around this dish because it combines a tangy zest with a crunchy finish that keeps everyone coming back for more.
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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.
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This pickle-brined chicken cutlet recipe is perfect for a quick weeknight meal that feels special. Enjoy the bright flavors and crunchy texture!
Recipe Questions
- → What does pickle brine do for the chicken?
Pickle brine tenderizes the chicken and infuses it with a tangy, savory flavor that enhances its natural taste.
- → How long should the chicken marinate?
Marinate the chicken for at least 1 hour, but up to 4 hours for maximum flavor and tenderness.
- → Can I use gluten-free breadcrumbs?
Yes, gluten-free breadcrumbs can be substituted to suit dietary needs without compromising the crispiness.
- → What oil is best for frying?
Neutral oils like vegetable, canola, or sunflower work best for frying to achieve a crispy crust without overpowering flavors.
- → How do I ensure the chicken cooks evenly?
Pound the chicken breasts to an even thickness of about ½ inch before marinating and frying for consistent cooking.
