Peel and wash the potatoes and cook them in boiling salted water for about 15 minutes. Clean, wash and halve the Brussels sprouts and add the last 4-5 minutes to the potatoes.
Wash the meat, dab dry and cut into large pieces, season with salt and pepper. Heat the oil in a large pan. Fry the meat for 3-4 minutes, turning it over and taking it out. If necessary, add 1 tbsp. oil to the frying fat and heat it up.
Drain the potatoes and Brussels sprouts and let them evaporate briefly. Fry the potatoes and brussels sprouts in the pan for 6-7 minutes while turning them over. Add the meat. Add stock and bring to the boil. Stir in mustard, simmer briefly, season to taste with salt, pepper and lemon juice.
Wash the dill, shake dry and pluck the banner. Arrange potato and chicken pan on plates and sprinkle with dill.