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.
I first tried this recipe when looking for a quick but tasty weeknight dinner and was amazed by how the pickle brine tenderized the chicken while infusing it with flavor.
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 smiles when served at family dinners especially with a side of coleslaw or potato salad.
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
Nutritional Information
Calories 430 Total Fat 19 g Carbohydrates 30 g Protein 36 g
Save Enjoy this flavorful and crunchy chicken cutlet recipe perfect for any occasion.
Recipe FAQ
- → How long should the chicken marinate in pickle brine?
Marinate the chicken for at least 1 hour in the refrigerator, but up to 4 hours allows for deeper flavor absorption without toughening the meat.
- → What gives the cutlets their crispy coating?
A coating of seasoned panko breadcrumbs forms a crunchy crust when pan-fried, offering texture contrast with the tender chicken inside.
- → Can I adjust the seasoning in the breadcrumb coating?
Yes, adding smoked paprika, cayenne pepper, or other spices enhances flavor—adjust heat levels to your preference.
- → What is the best oil for pan-frying these cutlets?
Neutral oils with high smoke points like vegetable, canola, or sunflower oil work best to achieve an even golden crust without burning.
- → How do I ensure the chicken is cooked through without drying out?
Fry cutlets over medium-high heat just until golden and cooked to an internal temperature of 165°F (74°C), then rest briefly to retain juiciness.
- → Can gluten-free breadcrumbs be used for coating?
Yes, gluten-free panko substitutes maintain the crisp texture while accommodating dietary needs.