Crispy Sesame Chicken Cutlets with Tomato Salad and Tahini
Ingredient
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1 1/2 pounds cherry tomatoes, halved (about 5 cups)
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3 orange sweet mini peppers, thinly sliced (about 2/3 cup)
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1/2 cup thinly sliced red onion
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1/2 cup fresh flat-leaf parsley leaves
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3 tablespoons extra-virgin olive oil
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3 tablespoons fresh lemon juice
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1/4 cup tahini
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3 to 4 tablespoons water
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2 tablespoons fresh lemon juice
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1 garlic clove, grated
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1/2 teaspoon kosher salt
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4 small (about 8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness
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1 tablespoon kosher salt, divided
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1 teaspoon black pepper, divided
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1/2 cup all-purpose flour (about 2 1/8 ounces)
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3 large eggs, beaten
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2 cups panko
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1 cup sesame seeds
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2 teaspoons ground coriander
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2 teaspoons ground cumin
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1/2 to 3/4 cup canola oil, plus more as needed
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Lemon wedges, for serving
Direction
- Toss together tomatoes, sweet peppers, onion, parsley, oil, and lemon juice in a medium bowl. Sprinkle with salt and pepper, and toss. Set aside.
- 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.
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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.
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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.
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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.
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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.
