Slice the chicken breasts in half horizontally to create thinner cutlets and pound each to about ½-inch thickness for even cooking.

In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill.

In a separate bowl, whisk together the eggs and milk until smooth to prepare the egg wash.

Dredge each chicken cutlet in the flour mixture, then dip in the egg wash, and coat generously in panko breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat until it reaches about 350°F.

Fry the chicken cutlets for 4-5 minutes on each side until golden brown and heated through.

While the chicken is frying, mix mayonnaise, fresh dill, and lemon juice in a small bowl to make dill mayo.

Toast the brioche buns until golden brown using a toaster or skillet.

Spread dill mayo on each toasted bun, layer with lettuce, crispy chicken cutlet, and finish with dill pickles.