Description

This dish features tender chicken cutlets coated in a savory Parmesan breading, cooked to a golden crisp. Each piece is generously topped with a creamy, tangy dill pickle sauce, brightened with fresh dill and finely diced pickles. Served alongside refreshing cucumber slices, it offers a harmonious blend of textures and flavors.

Ingredients

Scale

For the Chicken:
2 boneless, skinless chicken breasts (about 1.5 lbs total)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 large eggs, beaten
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
3 tablespoons vegetable oil (for pan-frying)
For the Dill Pickle Sauce:
1/2 cup mayonnaise or plain Greek yogurt
1/4 cup finely diced dill pickles
2 tablespoons chopped fresh dill
1 tablespoon dill pickle juice
1/2 teaspoon garlic powder
Pinch of salt and pepper
For Serving:
1/2 cucumber, thinly sliced
Fresh dill sprigs for garnish

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Instructions

**Prepare Chicken**: Pat chicken breasts dry. Slice each breast horizontally to create two thinner cutlets, or pound them to about 1/2-inch thickness. Season both sides with salt and pepper.
**Set Up Breading Station**: In three separate shallow dishes, set up your breading station. Place flour in the first dish. Whisk eggs in the second dish. In the third dish, combine Panko breadcrumbs and grated Parmesan cheese.
**Bread Chicken**: Dredge each chicken cutlet first in the flour, shaking off excess. Then dip into the beaten eggs, ensuring full coverage. Finally, press into the Panko-Parmesan mixture, coating thoroughly on all sides.
**Cook Chicken**: Heat vegetable oil in a large skillet over medium-high heat. Once hot, carefully place the breaded chicken cutlets in the skillet, ensuring not to overcrowd. Cook for 4-6 minutes per side, or until golden brown, crispy, and cooked through (internal temperature reaches 165°F / 74°C). You may need to cook in batches.
**Make Dill Pickle Sauce**: While chicken cooks, combine mayonnaise (or Greek yogurt), finely diced dill pickles, chopped fresh dill, dill pickle juice, garlic powder, and a pinch of salt and pepper in a small bowl. Stir until well combined.
**Serve**: Transfer cooked chicken cutlets to a plate. Spoon a generous amount of dill pickle sauce over each piece. Garnish with fresh dill sprigs and serve immediately with thinly sliced cucumber on the side.

Notes

For an extra crispy coating, ensure your oil is hot enough before adding the chicken.

The dill pickle sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator.

To cook in an air fryer: Preheat air fryer to 375°F (190°C). Lightly spray breaded chicken with cooking oil. Air fry for 12-18 minutes, flipping halfway through, until golden brown and cooked through.

Serve with a side of steamed green beans or a simple garden salad for a complete meal.

Prep Time: 20 minutes
Cook Time: 15-20 minutes

Nutrition

Calories: 450
Fat: 22g
Carbohydrates: 25g
Protein: 35g