Tzatziki Chicken

⅔ cup all-purpose flour
1 tsp salt
1 tsp pepper
¼ tsp baking powder
1 large egg
⅓ cup 2% milk
4 boneless skinless chicken breast halves (6 oz each)
¼ cup canola oil
¼ cup crumbled feta cheese
Lemon wedges, optional

SAUCE:
1½ cups finely chopped English cucumber
1 cup plain Greek yogurt
2 garlic cloves, minced
1-½ tsp chopped fresh dill
1-½ tsp olive oil
⅛ tsp salt

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 ½-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.

Tips: English cucumber works well in this recipe: it's seedless and doesn't thin out the sauce. Regular cucumber can be used, too: seed them before use. Make the sauce before preparing the rest of the recipe so the garlic mellows and flavors meld.