Breaded chicken breast fillet with creamed cucumbers

Ingredients for 4 servings:

• 4 chicken breast fillets
• 2 eggs
• 5 tbsp flour
• 150 g breadcrumbs
• oil
• Lemon(s), in wedges
• 1 cucumber(s)
• 150 g sour cream
• 2 tbsp white wine vinegar
• ½ bunch of dill
• 4 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Fried chicken with a twist

Peel the cucumber and slice thinly. Mix with 1 teaspoon of salt and let stand for 15 minutes. Mix together the sour cream, olive oil, vinegar, salt, and pepper. Finely chop the dill. Gently squeeze the cucumber into a sieve or kitchen towel, mix with the cream sauce, stir in the dill, and season with salt and pepper. Quarter the chicken breast fillets. Season the eggs with salt and pepper and beat. Place the breadcrumbs and flour on separate plates. Bread the chicken pieces the traditional way – first coat in flour, then dip in the beaten egg, and finally coat in the breadcrumbs, pressing lightly. Fry the breaded fillets in the heated oil until golden brown. Serve with the cucumber salad and a lemon wedge.