INGREDIENTS
2
Chicken breast cutlets (about 1 pound)
2 tsp
Dill, dried
1
Iceberg lettuce
1
Eggs
1
jar Dill pickles
1/2 cup
Flour
1/2
packet Hidden valley greek yogurt dressing mix
1
Salt and pepper
1/2 cup
Panko breadcrumbs
2
Sandwich buns
6 oz
Greek yogurt
1 tbsp
Milk