Pistachio-Crusted Chicken Schnitzel
The terrific recipe Pistachio-Crusted Chicken Schnitzel was submitted by Beverly Reinert of Barrington, Rhode Island.
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 ground black pepper
2 egg whites, slightly beaten
3 tablespoons canola or vegetable oil
Cucumber Sauce (recipe follows)
Lemon slices for garnish (optional)
- 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 skillet 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, if desired.
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.