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Cooking 101
The thinner the chicken, the crispier it gets, and the less concern you'll have about it drying out. Then add all the juicy, fresh veggies and our Golden Tahini and you have an easy weeknight meal that beats any restaurant or takeout.
Chef Tip: You can pound the chicken using a hammer and placing it between two dish towels (just wash them after). Or invest in a meat tenderizer... once you have this schnitzel, you'll likely want to make it again!
4 chicken breasts, pounded thin
2 eggs
3 cups panko breadcrumbs
1 tbsp sesame seeds
Olive oil
2 yellow peppers, diced
2 medium tomatoes, diced
1 English cucumber, diced
A handful of fresh parsley, minced
A handful of fresh dill, minced
Salt
Lemon
Preheat your oven to 350°F. Whisk eggs, a pinch of salt, and a squeeze of Tahini in a shallow dish. Prepare another dish with breadcrumbs and sesame seeds, and a sheet pan lined with parchment to lay the chicken into once it’s breaded
First, dredge each breast in the egg mixture, then the breadcrumbs. Set aside on the sheet pan
Heat a large skillet over medium-high heat. Add enough oil to go about 1/4 of the way up the skillet
Fry the breasts, until each side is golden and crisp, then place on the baking sheet and finish cooking in the oven, about 5-10 minutes to reach 165°F
While the chicken is cooking, chop the veggies into even, bite-sized pieces, and chop the herbs
Combine the veggies and herbs and toss with olive oil, salt, and a squeeze of the lemon, to taste
Once the chicken is cooked through, plate with a hearty squeeze of tahini. Serve with the salad and more Golden Tahini
A creamy sesame sauce with hints of sweet roasted garlic, earthy turmeric, and sumac (a ruby-hued, wild growing berry from the Middle East). Drizzle it on…
This recipe is also great with our Red Pepper Romesco sauce.
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Nutrition (per serving)
Calories = 810
Total fat = 53g
Total carbohydrates = 50g
Fiber = 5g
Protein = 38g
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