500-600 g chicken breasts (2)
1-2 tbsp sour cream
50-100 g dried bread crumbs or bread crumbs
sour cream, yogurt, dill and garlic Serving
Chicken breasts cut in half to form two fillets. Crushed lightly with cooking hammer or profile spoon. Smeared with cream (half spoon salted fillet and optional) and leave for an hour to stay. In bowl pour the crumbs fillets Oval thoroughly, stand for some time immersed in them. Fried in sunflower oil each side until golden and leave to drain made of napkins. Served with a dressing of sour cream, two tablespoons of yogurt, dill and garlic.