Dill Parmesan Crispy Cutlets

재료

1lb thinly pounded chicken breast

About 1/2 cup (or more depending on how big your container is) of dill pickle brine

1 egg

1 cup of panko breadcrumbs

1/2 cup of grated parm

Granulated garlic to taste

Granulated onion to taste

Paprika

Small pinch of salt and pepper

Frying oil

Sauce:

1/2 cup of Greek yogurt (unflavored)

One or 2 pickle spears, finely chopped (it’s really to taste)

2 tbsp of chopped dill

1 clove of garlic, grated

1 tbsp of extra virgin olive oil

About 1tbsp of pickle brine

Pinch of salt to taste

I like to let the chicken sit in the brine for 30 minutes before breading them then I let them sit for 10 minutes (this is when I make the sauce) before frying so that the breading can adhere better. So good!