In a shallow bowl, combine the bread crumbs and dill.
Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
Serve with the cucumber spears and ranch dressing.