Crushed chicken fillets thinly if you are worried that thick - filleted them two thin halves and take them lightly beat the (so did I) . Each coat thinly on both sides with mustard. In a suitable container grind bread crumbs - it is very easy if you have a blender. To it add the grated finely grater parmesan, breadcrumbs, 2 pinches of salt and spices to taste (I used dry, but if you use them fresh finely chopped). Stir nice. Put the fire pan, preferably Teflon, to warm up and then put 2 tablespoons sunflower oil and reduce heat. Dip each fillet in the mixture as it spanking and squeezing to stick the breading. Cook at low heat to avoid burning of your breading and to give fillets a nice golden color. Serve with salad and suitable milk sauce. * If you see that the oil is absorbed by fish fillets at putting the next fillets add on another 1 tbsp * If you do not like mustard mayonnaise use spreads fillets. * milk sauce - 1 cup yogurt 3 tbsp mayonnaise (preferably milk), 2-3 cloves of crushed garlic, salt and dill to taste.