Pound the chicken breasts to an even thickness of 1/2 inch using a meat mallet.

Season the chicken with salt and pepper.

In one bowl, place the flour. In a second bowl, beat the eggs. In a third bowl, combine panko breadcrumbs, dried dill, salt, and pepper.

Dredge each chicken breast in flour, shaking off excess.

Dip into the beaten eggs, then coat with the panko mixture, pressing to adhere.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the breaded chicken for 5-7 minutes on each side or until golden brown and cooked through.

Remove and drain on paper towels.

In a small bowl, mix together mayonnaise, fresh dill, lemon juice, and garlic powder. Set aside.

Spread the dill sauce on the bottom half of each toasted bun.

Add a piece of fried chicken, top with leafy greens and tomato slices, and cover with the top half of the bun.