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Crispy Sesame Chicken Cutlets with Tomato Salad and Tahini

Crispy Sesame Chicken Cutlets with Tomato Salad and Tahini

Crispy Sesame Chicken Cutlets with Tomato Salad and Tahini

Chicken

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.

Ingredients

  • 1 1/2 pounds cherry tomatoes, halved (about 5 cups)

  • 3 orange sweet mini peppers, thinly sliced (about 2/3 cup)

  • 1/2 cup thinly sliced red onion

  • 1/2 cup fresh flat-leaf parsley leaves

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons fresh lemon juice

  • 1 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/4 cup tahini

  • 3 to 4 tablespoons water

  • 2 tablespoons fresh lemon juice

  • 1 garlic clove, grated

  • 1/2 teaspoon kosher salt

  • 4 small (about 8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness

  • 1 tablespoon kosher salt, divided

  • 1 teaspoon black pepper, divided

  • 1/2 cup all-purpose flour (about 2 1/8 ounces)

  • 3 large eggs, beaten

  • 2 cups panko

  • 1 cup sesame seeds

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1/2 to 3/4 cup canola oil, plus more as needed

  • Lemon wedges, for serving

Description

  1. Toss together tomatoes, sweet peppers, onion, parsley, oil, and lemon juice in a medium bowl. Sprinkle with salt and pepper, and toss. Set aside.
  2. Whisk together tahini, 3 tablespoons water, lemon juice, garlic, and salt in a small bowl until smooth. Whisk in up to 1 tablespoon additional water, 1 teaspoon at a time, until sauce is creamy and pourable, similar to a thick salad dressing. Set aside.

  3. Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.

  4. Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Combine panko, sesame seeds, coriander, cumin, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl; stir to combine.

  5. Dredge each piece of chicken in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in panko mixture, patting to adhere. Transfer coated chicken to a parchment paper–lined work surface or baking sheet.

  6. Add oil to a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, cook chicken until golden brown, 2 to 3 minutes per side. Place chicken on prepared wire rack on baking sheet; transfer to preheated oven to keep warm. Repeat with remaining chicken, adding more oil to skillet as needed. Serve with tomato salad, tahini sauce, and lemon wedges.

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