Instructions:

1. Slice the chicken or turkey breast into moderately thick pieces. Some people like to tenderize the meat, but I usually don't. I salt the slices, then coat them in flour, beaten eggs, and finally breadcrumbs. I place them in hot oil, and once they start to get a little color, I reduce the heat to medium and fry them until done.

2. For the salad cook the veggies and eggs: boil the peas, carrots, and eggs until tender. Drain and let them cool completely. Dice the apple, pickles, and hard-boiled eggs. Add them to the cooled peas and carrots. Make the dressing: in a separate bowl, mix the sour cream, mayonnaise, mustard, and season to taste with sugar, salt, and a squeeze of lemon juice. Pour the dressing over the vegetables and gently mix until everything is evenly coated. Chill the salad well before serving — it’s even better the next day!