Crunchy Golden Sesame Chicken Cutlets with Creamy Cucumber Salad

Season chicken cutlets on both sides with salt and pepper.

In a shallow dish, combine panko breadcrumbs and sesame seeds.

In another shallow dish, whisk the beaten egg.

Dip each chicken cutlet first into the egg, ensuring it's fully coated, then transfer to the panko-sesame mixture, pressing firmly to coat evenly on all sides.

Heat about 2-3 tablespoons of olive oil in a large skillet over medium-high heat.

Carefully place the coated chicken cutlets in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through. You may need to do this in batches.

Remove the cooked chicken cutlets from the skillet and place them on a plate lined with paper towels to drain excess oil.

While the chicken cooks, prepare the cucumber salad.

In a medium bowl, combine the thinly sliced or diced cucumber.

In a small bowl, whisk together tahini, lemon juice, 1 tablespoon of water, and an optional pinch of garlic powder. If the dressing is too thick, add more water, a teaspoon at a time, until it reaches a creamy, pourable consistency.

Pour the creamy tahini dressing over the cucumber and toss gently to coat.

Serve the crunchy golden sesame chicken cutlets immediately, topped with a generous portion of the creamy cucumber salad.