1. Place the chicken cutlets in a shallow dish with the dill pickle juice and marinate for 30 minutes to 2 hours.

2. Remove the chicken from the brine and pat it dry with paper towels.

3. Add flour to one shallow bowl, beaten eggs to a second bowl, and panko, Parmesan, garlic powder, onion powder, paprika, and black pepper to a third bowl.

4. Coat each chicken cutlet in flour, dip it in egg, then press it firmly into the Parmesan panko mixture.

5. Heat olive oil in a skillet over medium heat and cook the chicken for 4 to 5 minutes per side, or until golden, crisp, and cooked through.

6. In a small bowl, mix mayonnaise, sour cream or Greek yogurt, chopped pickles, fresh dill, Dijon mustard, lemon juice, and a small splash of pickle juice if desired.

7. Spoon the creamy dill pickle sauce over the hot chicken or serve it on the side for dipping.

8. Garnish with extra dill, chopped pickles, and Parmesan before serving.