Tahini chicken schnitzel

dinner · ⏱ 65 min · 4 portions · 35.0 g carbs / portion · allergens: egg, gluten, mustard, sesame

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
http://flowcooking.food/en-us/recipe/602/tahini-chicken-schnitzel/