Whisk eggs, flour and a pinch of salt until smooth.
Fry an egg pancake in well-heated sunflower oil (1 tbsp.l.). Fry on both sides for 1-2 minutes. Non-parliamentary.
Cut a large onion into thin half rings and fry until soft in sunflower oil.
Cut the pickled cucumber into strips.
Boiled chicken fillet to disassemble into fibers.
Roll out the egg pancake and cut it into thin strips.
Put all the ingredients in a large salad bowl, add the chopped herbs. (parsley, dill)
Mix sour cream with mustard and lemon juice. (I still add a drop of tabasco, but this is for an amateur!) Season the salad with the resulting sauce, mix and try to add salt. Add salt if necessary.
Everything is ready.