Step 1

In a small bowl combine the cucumber, tomato, red onion, parsley, and jalapeno pepper to make the salsa. Set aside.

Step 2

To make the salsa sauce, combine the dill, sour cream, lemon juice, cumin, salt, and pepper in another small bowl. Mix well.

Step 3

Pour the sauce over the salsa and toss to combine. Cover and refrigerate until ready to serve. The sauce may be made up to 24 hours ahead.

Step 4

Slice each chicken breast in half horizontally to make a total of four thinner chicken breasts.

Step 5

Place the sliced chicken breast between two sheets of wax paper or parchment paper and pound them with a rolling pin or meat mallet until they are 1/4 inch thick.

Step 6

Combine the flour, salt, and pepper in a shallow bowl or dinner plate.

Step 7

Add the eggs to a shallow bowl along with 1 tablespoon of water. Beat with a fork until they are well blended.

Step 8

In a third shallow bowl or dinner plate add the panko and parmesan cheese.

Step 9

Dip each chicken breast into the flour mixture and make sure to coat both sides. Then dip in the egg mixture, and finally dredge in the panko/parmesan mixture. Make sure the chicken breasts are evenly coated on both sides.

Step 10

Meanwhile, heat a large skillet over medium heat and add the olive oil. When the skillet is hot, add the chicken breasts and sauté 2-3 minutes on each side and the coating is golden brown and crispy.

Step 11

To serve, place a chicken breast on a plate and top with a scoop of cucumber salsa.