I had baked croutons intended for a soup I was making but since I had a lot I blended them and used them in the crumbing for the fillets. Cut the bread slices into cubes, sprinkle with olive oil, paprika and thyme and bake until reddened.
Marinate the fillets in soy sauce for about 30 min. Drain them, dip them in flour, then beaten eggs and roll them in the crumbing. Put them in a tray with baking paper, sprinkle with a little olive oil. Heat the oven to the max and they'll be ready in 20 min.
They turned out really tender on the inside (which is rare for chicken fillets but they really did) and incredibly crunchy outside.
Finally, make a sauce from the yoghurt, mayo, sour cream, dried garlic, salt and dill - blend them all in a blender.
These fillets are the perfect beer appetizer!