Combine the sour cream, lemon rind, Worcestershire sauce, lemon juice, chives, parsley. Mix chicken fillets with the sour cream mixture, stand for 2 or 3 hours or refrigerate overnight..

Combine the breadcrumbs with the extra lemon rind. Dip each sour-cream-coated chicken piece in the crumbs and press on firmly. Heat the butter and oil together in a large frypan, fry the chicken pieces gently until golden brown, cooked through and tender.