Place chicken cutlets in a bowl and pour 1 cup of pickle juice over them. Marinate in the fridge for 30 minutes.

In a small bowl, whisk together mayonnaise, sour cream, fresh dill, 1 tbsp pickle juice, and garlic powder. Refrigerate sauce until needed.

Set up a breading station: flour in one bowl, beaten eggs in a second, and a mix of panko, parmesan, garlic powder, and pepper in a third.

Remove chicken from brine and pat completely dry. Dredge in flour, dip in egg, and coat thoroughly in the panko-parmesan mixture.

Heat olive oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden brown and cooked through (165°F).

Let chicken rest on a wire rack for 3 minutes. Top with the creamy dill sauce and fresh pickle slices before serving.