1. Place the chicken cutlets in a shallow dish and pour 1 cup dill pickle juice over them. Marinate for 20 to 30 minutes.

2. Preheat the oven to 425°F and line a baking sheet with parchment paper.

3. Whisk the eggs in one shallow bowl.

4. In another bowl, mix the panko breadcrumbs, parmesan cheese, garlic powder, onion powder, paprika, black pepper, and salt.

5. Remove the chicken from the pickle juice and pat it dry with paper towels.

6. Dip each chicken cutlet into the eggs, then press it firmly into the parmesan panko mixture until fully coated.

7. Place the coated chicken on the prepared baking sheet and lightly spray the tops with olive oil spray.

8. Bake for 18 to 22 minutes, flipping halfway through, until the crust is golden and the chicken reaches 165°F.

9. While the chicken cooks, mix the mayonnaise, Greek yogurt or sour cream, chopped dill pickles, fresh dill, lemon juice, 1 tablespoon pickle juice, garlic powder, and black pepper.

10. Let the chicken rest for 3 to 5 minutes, then spoon the dill pickle sauce over the top and serve warm.