Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Place chicken in a bag or dish and cover with pickle juice, then refrigerate for 2 to 8 hours to marinate.
Preheat the oven to 425°F (220°C) or air fryer to 390°F (200°C).
In one bowl, combine flour with a pinch of salt and pepper for the dry dredge.
In a second bowl, beat the two large eggs until smooth for the wet dip.
In a third bowl, mix panko, Parmesan, garlic powder, onion powder, and paprika until evenly distributed.
Remove chicken from marinade and pat each cutlet dry with paper towels.
Coat each piece in the seasoned flour, dip into beaten egg, and press into the breadcrumb mixture.
For oven baking, arrange cutlets on a lightly oiled baking sheet and bake for 18 to 22 minutes, flipping halfway, until golden and internal temperature reaches 165°F.
For air fryer cooking, place cutlets in a single layer and air fry for 10 to 12 minutes, flipping halfway, until crispy and golden.
Sprinkle with fresh dill and serve hot.

Patting the chicken dry after marinating is essential for a crisp crust. For best results, use a light spray of cooking oil on the crust when baking.