Breaded Chicken Breast Fillet with Cucumber
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- 2 egg (s)
- 5 tablespoon flour
- 150 g breadcrumbs
- oil
- Lemon (s), cut into wedges
- 1 cucumber (s)
- 150 g sour cream
- 2 tablespoon white wine vinegar
- 0.5 ½ bunch dill
- 4 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the cucumber and cut into thin slices. Then mix with 1 teaspoon salt and let it steep for 15 minutes.
- Mix the sour cream, olive oil, vinegar, salt and pepper. Chop the dill. Lightly squeeze the cucumber in a sieve or kitchen towel, mix with the cream sauce, fold in the dill and season with salt and pepper.
- Quarter the chicken breast fillets. Season the eggs with salt and pepper and whisk.
- Place the breadcrumbs and flour on separate plates. Bread the chicken pieces in the classic way - first roll them in flour, then pull them through the whisked eggs and finally turn them in the breadcrumbs, pressing only lightly. Fry the breaded fillets in the heated oil until golden brown.
- Serve with the cucumber salad and a lemon wedge each time.
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