Prepare the Chicken

• Season both sides of the chicken fillets with salt and ground black pepper.
• Melt 50 g of butter in a skillet over medium heat. Cook the chicken fillets for 5-7 minutes per side, or until golden brown and fully cooked. Remove the chicken and set aside.
• In the same skillet, melt the remaining 50 g of butter. Add the cheese, stirring constantly until fully melted into a smooth sauce.
• Mix in the chopped dill and season with salt and pepper to taste.
• Return the chicken fillets to the skillet, coating them in the cheese sauce. Let it simmer for a few minutes, then set aside.

Prepare the Potato Pancakes

• Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
• In a large bowl, combine the grated potatoes, salt, black pepper, turmeric, egg, minced garlic, and flour. Mix until well combined.
• Heat vegetable oil in a skillet over medium heat. Drop spoonfuls of the potato mixture into the skillet and flatten them with the back of a spoon to form pancakes.
• Cook each side for 3-4 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate to remove excess oil.

Assemble the Dish

• Place a few potato pancakes on a serving plate.
• Top with the creamy cheese-coated chicken fillets.
• Garnish with additional chopped dill, if desired.