Chicken Breasts with Salad and Sour Cream Potato Chips

Take some chips out of the bag. Leave the rest in the bag and roll with a rolling pin to finely crumble. Cut chicken breasts into thin pieces, season with salt and pepper and coat with flour. Dip in the whisked egg and apply the crushed chips, pressing the breading to adhere.

Trim lettuce, rinse and spin dry. Stir the white wine vinegar with salt and pepper to taste and add a pinch of sugar, then whisk in the olive oil. Rinse dill and shake dry. Pluck dill fronds, chop finely and stir into the dressing.

Heat vegetable oil in a non-stick pan and fry chicken pieces on each side for 3-4 minutes. Arrange chicken on plates with lettuce and reserved chips. Drizzle lettuce with dressing and serve.