Crunchy Golden Sesame Chicken Cutlets with Creamy Cucumber Salad

Pound chicken cutlets to an even thickness, if necessary.

In one shallow dish, beat an egg. In another shallow dish, combine panko breadcrumbs and sesame seeds.

Season the chicken cutlets with salt and pepper.

Dip each chicken cutlet first into the beaten egg, allowing any excess to drip off, then into the panko-sesame mixture, pressing to coat thoroughly on both sides.

Heat cooking oil in a large skillet over medium-high heat.

Cook the breaded chicken cutlets for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).

Remove cooked cutlets from the skillet and place on a wire rack to drain any excess oil.

Thinly slice or dice the cucumber.

In a small bowl, whisk together tahini with a splash of water, lemon juice, salt, and pepper to create a creamy dressing. Add more water as needed to reach desired consistency.

Combine the sliced cucumber with the tahini dressing and toss to coat.

Serve the crunchy golden sesame chicken cutlets immediately, topped generously with the creamy cucumber salad.