Submerge chicken cutlets in dill pickle brine and refrigerate for 30 to 60 minutes.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with a wire rack or parchment paper.

In a shallow bowl, whisk the egg until smooth.

In a separate shallow dish, combine Panko breadcrumbs, Parmesan cheese, garlic powder, dried dill, and black pepper.

Remove chicken from the brine and pat dry with paper towels to ensure the coating adheres.

Dip each piece of chicken into the egg wash, then dredge in the Parmesan mixture, pressing firmly to coat both sides.

Place breaded chicken on the prepared baking sheet and lightly mist the tops with cooking spray.

Bake for 20 to 25 minutes or until the exterior is golden brown and the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).