Crunchy Golden Sesame Chicken Cutlets with Creamy Cucumber Salad
Ingredients
- chicken breasts
- panko breadcrumbs
- sesame seeds
- egg
- salt
- black pepper
- cooking oil
- cucumber
- tahini
- lemon juice
- water
- garlic
- fresh dill or parsley
Directions
For the Crunchy Golden Sesame Chicken Cutlets
- 1
Pound chicken breasts to 1/4-inch thickness if not already cutlets. Season with salt and pepper.
- 2
In one shallow dish, beat an egg. In another, combine panko breadcrumbs and sesame seeds.
- 3
Dip each chicken cutlet into the beaten egg, then coat thoroughly with the panko-sesame mixture, pressing to adhere.
- 4
Heat cooking oil in a large skillet over medium-high heat. Cook cutlets for 3-4 minutes per side, or until golden brown and cooked through. Remove and drain on a wire rack.
For the Creamy Cucumber Salad
- 1
Slice or dice the cucumber.
- 2
In a small bowl, whisk together tahini, lemon juice, water, minced garlic (if using), salt, and pepper until smooth and creamy. Add more water as needed to reach desired consistency.
- 3
Toss the cucumber with the creamy tahini dressing. Add fresh dill or parsley if desired.
Assembly
- 1
Serve the crunchy golden sesame chicken cutlets immediately, topped with or alongside the creamy cucumber salad.
Crunchy Golden Sesame Chicken Cutlets with Creamy Cucumber Salad
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