Ingredients
1-1/2 cups finely chopped peeled English cucumber 1 cup plain Greek yogurt2 garlic cloves, minced1-1/2 teaspoons chopped fresh dill1-1/2 teaspoons olive oil1/8 teaspoon saltCHICKEN:2/3 cup all-purpose flour1 teaspoon salt1 teaspoon pepper1/4 teaspoon baking powder1 large egg1/3 cup 2% milk4 boneless skinless chicken breast halves (6 ounces each) 1/4 cup canola oil1/4 cup crumbled feta cheeseLemon wedges, optional
Preparation
For sauce, mix the first 6 ingredients; refrigerate until serving.
In a shallow bowl, whisk together flour, salt, pepper and baking powder. In another bowl, whisk together egg and milk. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Dip in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture.
In a large skillet, heat oil over medium heat. Cook chicken until golden brown and juices run clear, 5-7 minutes per side. Top with cheese. Serve with sauce and, if desired, lemon wedges.
