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Recipe submitted by Beverly Reinert, Barrington, RI

Pistachio-Crusted Chicken Schnitzel

4 boneless, skinless chicken breast halves, julienned
1 cup coarsely chopped pistachio nuts
1/2 teaspoon grated lemon zest
1 teaspoon brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 egg whites, slightly beaten
3 tablespoons canola oil
Cucumber Sauce (recipe follows)
Lemon slices

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.
2. 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.
3. On large serving platter, place Cucumber Sauce in container with small ladle. Arrange chicken around sauce and garnish with lemon slices.

Makes 4 servings.

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.

Recipe provided courtesy of the National Chicken Council. Used with permission.