Pistachio-Crusted Chicken Schnitzel

  • Yield: 4 servings

Ingredients

Chicken
4-- boneless, skinless chicken breast halves, julienned
1cup coarsely chopped pistachio nuts
1/2teaspoon grated lemon zest
1teaspoon brown sugar
2tablespoons flour
1/2teaspoon salt
1/2teaspoon pepper
2-- egg whites, slightly beaten
3tablespoons canola oil
-- Lemon slices
Cucumber Sauce
1medium cucumber, peeled
1cup sour cream
1tablespoon milk
1teaspoon sesame seed
1/4teaspoon paprika

Instructions

 

  1. In large bowl, place chicken. Add pistachio nuts, lemon zest, brown sugar, flour, salt, pepper and egg whites; stir to mix well and thoroughly coat chicken. Place oil in large nonstick frypan over medium heat; add chicken mixture and stir to separate chicken strips. Sauté, stirring frequently, about 12 minutes or until coating is light brown and fork can be inserted in chicken with ease. On large serving platter, place Cucumber Sauce in container with small ladle. Arrange chicken around sauce and garnish with lemon slices.
  2. Cucumber Sauce: In blender or food processor, coarsely chop 1 medium cucumber, peeled. In saucepan over low heat, place 1 cup sour cream and 1 tablespoon milk; heat about 2 minutes or until slightly bubbly. Stir in cucumber and sprinkle with 1 teaspoon sesame seed and 1/4 teaspoon paprika.