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Tahini chicken schnitzel

Crispy tahini-coated chicken with a lemony, savory snap.
Golden crunch on the outside, tender and juicy inside.
Finished with sesame sparkle and a bright, creamy tang.

dinner ⏱ 65 min 690 kcal / portion 35.0 g carbs / portion (estimated) eggglutenmustardsesame 🔗 Original source

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Tahini chicken schnitzel
v11 · rb0e705f985 20260727Z1751 Tahini chicken schnitzel 2 pieces shallot 44.4 ml lemon juice salt to taste black pepper to taste 2 pieces egg 140 g tahini 44.4 ml dijon mustard 50 g plain flour 4 pieces chicken breast 300 ml sunflower oil 🔥 preheat the oven to 240°C 🌀 toss the shallots with lemon juice and a pinch of salt to soften 🌀 whisk the tahini dressing with lemon juice, dijon mustard, garlic, parsley and water until smooth 🌀 whisk the egg mixture with tahini, mustard, lemon juice, salt and water until smooth 🔪 mix the breadcrumb coating with panko, sesame seed and salt set out the plain flour for dredging lightly bash the chicken breasts to about 1.5cm thick 🍽 sprinkle the chicken with salt and black pepper dredge the chicken in flour and shake off excess 🌀 coat the chicken in the egg mixture 🌀 coat the chicken in the breadcrumb mixture 🍳 ⏱ 2 min fry the schnitzel in sunflower oil until golden 🔥 ⏱ 7 min bake the schnitzel, or until cooked through 🔪 slice the schnitzel into 2cm-wide strips and transfer to a platter 🍽 scatter the softened shallots on top and drizzle over half the dressing to serve 1 piece garlic clove 3 tbsp parsley leaf 130 g panko breadcrumbs 50 g sesame seed 2 ml 70 g 2 ml 22 ml garlic clove, parsley leaf half 70 g 22 ml water · 40 ml panko breadcrumbs, sesame seed 25 g 2 pieces 2 pieces 25 g black pepper sunflower oil
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Preparation steps

  1. preheat the oven to 240°C
  2. toss the shallots with lemon juice and a pinch of salt to soften
  3. whisk the tahini dressing with lemon juice, dijon mustard, garlic, parsley and water until smooth
  4. whisk the egg mixture with tahini, mustard, lemon juice, salt and water until smooth
  5. mix the breadcrumb coating with panko, sesame seed and salt
  6. set out the plain flour for dredging
  7. lightly bash the chicken breasts to about 1.5cm thick
  8. sprinkle the chicken with salt and black pepper
  9. dredge the chicken in flour and shake off excess
  10. coat the chicken in the egg mixture
  11. coat the chicken in the breadcrumb mixture
  12. fry the schnitzel in sunflower oil until golden, about 2 minutes per side
  13. bake the schnitzel for 7 minutes, or until cooked through
  14. slice the schnitzel into 2cm-wide strips and transfer to a platter
  15. scatter the softened shallots on top and drizzle over half the dressing to serve

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