There's breaded chicken ... and then there's this Chicken Schnitzel. In a league of it's own, this dish was prepared at home by nearly everyone who got a taste while it was in the test kitchen.

Chicken Schnitzel

Prepare Cucumber Salad: Combine sour cream, fresh dill and white wine vinegar in a medium bowl. Season with Hy-Vee kosher sea salt and ground black pepper to taste. Add sliced cucumbers and stir until coated. Cover and refrigerate 30 minutes or until ready to serve.

Place chicken and beer in a resealable plastic bag set in a shallow bowl. Seal bag and marinate in the refrigerator for 30 minutes. Drain chicken; discard marinade. Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about ¼ inch thick. Discard plastic wrap. Pat chicken dry with paper towels, then cut each breast piece in half and season with salt and pepper.

Place flour in a shallow bowl. Place lightly beaten eggs in a second shallow bowl. Place bread crumbs in third shallow bowl. Dip chicken into flour to coat, then dip into egg to coat and into bread crumbs to coat.

Cook chicken in hot oil in an extra-large nonstick skillet over medium heat about 2 minutes on each side or until golden and an instant-read thermometer registers 165°F. Transfer chicken to a platter. Serve with Cucumber Salad and lemon wedges. If desired, garnish with dill sprigs.