Grillo's - Keto-Friendly
Source: @KillerKetoCook

Dill-icious Chicken Cutlets with Dilly Ranch dressing

Ingredients Dill-icious Chicken Cutlets
  • 4 Chicken cutlets
  • ½ C Grillo's Pickles brine
  • Coconut flour (for dusting)
  • ½ C Bacon's Heir pork panko
  • ½ c grated parmesan
  • Flavor God ranch seasoning
  • Salt
  • Dill
  • Paprika
  • Cayenne (optional), if you like spicy
  • 1 Egg, whisked
  • Extra virgin olive oil (for frying)
Dilly Ranch dressing
  • 1 C mayonnaise
  • ¼ C Grillo's Pickles brine
  • 2 tbsp Flavor God ranch seasoning
  • 1 tbsp dill
  1. Soak the chicken cutlets in pickle brine for about 1 hour. Remove and pat dry. Dust both sides of the cutlets with coconut flour.
  2. Mix the panko, Parmesan and seasoning in a bowl and whisk the egg in separate bowl to set up a dredging station. Dip the cutlets into egg and then panko mixture.
  3. Preheat skillet with oil to medium high heat (I did mine in the grill). Fry cutlets 2-4 minutes per side depending on thickness.
  4. To make the dressing, place all ingredients in a small glass jar, secure lid and shake vigorously.
  5. Serve cutlets with Grillo's Pickles and dilly ranch.