Wash and clean the cucumber and slice or slice it thinly. Wash the dill, dab dry and put 1 flag aside for garnishing. Finely chop the remaining flags. Peel shallot and cut into thin slices.
Mix cucumber slices, shallots, dill, vinegar and 1/2 teaspoon of oil and season to taste with salt, pepper and a little sugar. Wash the chicken fillet, dab dry and season with salt and pepper. Heat 1 teaspoon of oil in a pan.
Fry the chicken filet for 4-5 minutes while turning. Remove meat from the pan, cut into slices and arrange with the cucumber salad. Garnish with dill. Serve with bread.