Sautéed Chicken with Cucumbers, Dill, and Sour Cream

Preparation info

  • Serves


    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Although this is reminiscent of the preceding Russian recipe, this one is Hungarian in inspiration. The cucumber sauce works equally well on veal and even better on salmon. Poached shrimp is a nice addition to the sauce if you choose to serve it over fish.


  • 4 whole chicken breasts, boned, skinned, and split
  • 2 eggs
  • cups milk



Lightly pound the chicken breasts to an even thickness between sheets of plastic wrap. Whisk the eggs with the milk in a shallow bowl. Season the flour with salt and pepper on a large plate. Dip the chicken breasts in the egg and milk mixture, and then in the seasoned flour. Shake off excess flour.

Heat 4