Crispy Chicken Cutlets with Tomato Salad

crispy sesame chicken schnitzel with tomato salad and tahini — Photo:
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Jillian Knox

Total Time:

40 mins

Servings:

When chicken breasts are butterflied, pounded thin, breaded, and fried, they deliver big-as-a-dinner-plate cutlets with a generous ratio of crisp crust to tender, juicy meat within. The sesame seeds in the breading toast as the chicken fries, taking on a nutty, rich flavor. Whisk up the simple garlic-lemon tahini sauce and drizzle it over the cutlets to reinforce the sesame’s toasty flavor. For a satisfying meal, pair the chicken cutlets with an easy cherry tomato salad — the juiciness of the tomatoes and zippiness of the dressing are the perfect foil for the crispy meat.

Frequently Asked Questions

What do you serve with chicken cutlets?

The cutlets are crispy and light but also have a satisfying, rich taste from the meat and frying process. Serve them with a bright salad with juicy tomatoes to contrast against the cutlets’ savory richness.
Are panko the same as breadcrumbs?

Panko are large, flaky Japanese breadcrumbs made from dough baked in a special oven to create their prized crunch and light and airy texture. Panko are crispier and drier than regular breadcrumbs and, as a result, absorb less oil during cooking to produce their flakier texture.

Notes from the Food & Wine Test Kitchen

Make certain to select chicken breasts that are no larger than eight ounces each. Any larger and the pounded thin breast will become too wide to fit into the frying pan. If you end up with larger breasts, trim them down to size before you begin pounding. To pound the chicken breast, work with one butterflied breast at a time, and place the chicken between two sheets of plastic wrap or parchment paper, or slip into a gallon-size heavy-duty ziplock plastic bag. Pound the chicken until thin using a meat mallet, the bottom of a heavy skillet, or a rolling pin. Aim for no more than 1/4-inch thickness: The goal is a piece of meat with a large, flat surface area.

The technique for breading the chicken cutlets calls for what’s known in culinary school as Standard Breading Procedure. The pounded chicken pieces are dredged in flour, followed by a dip in beaten egg (which adheres to the flour), and finally coated with a breading of sesame seeds and panko (which clings to the egg). These steps will ensure the crust clings nicely to the chicken cutlets after frying.

Suggested pairing

Pour an energetic, red-fruited Pinot Noir, such as Melville Estate, to pair with this sesame-forward chicken dish.

Make ahead

The tahini sauce can be stored in an airtight container in the refrigerator for up to three days. Whisk in additional water as needed to thin sauce before serving. Cutlets can be made ahead and reheated at 350°F in an oven on a wire rack, or in an air fryer, until warmed through, three to four minutes.

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Ingredients

Tomato salad

1 1/2 pounds cherry tomatoes, halved (about 5 cups)
3 orange sweet mini peppers, thinly sliced (about 2/3 cup)
1/2 cup thinly sliced red onion
1/2 cup fresh flat-leaf parsley leaves
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon kosher salt
1/2 teaspoon black pepper

Tahini sauce

1/4 cup tahini
3 to 4 tablespoons water
2 tablespoons fresh lemon juice
1 garlic clove, grated
1/2 teaspoon kosher salt

Chicken

4 small (about 8-ounce) boneless, skinless chicken breasts, butterflied and pounded to 1/4-inch thickness
1 tablespoon kosher salt, divided
1 teaspoon black pepper, divided
1/2 cup all-purpose flour (about 2 1/8 ounces)
3 large eggs, beaten
2 cups panko
1 cup sesame seeds
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 to 3/4 cup canola oil, plus more as needed

Additional ingredient

Lemon wedges, for serving

Directions

Make the tomato salad

Toss together tomatoes, sweet peppers, onion, parsley, oil, and lemon juice in a medium bowl. Sprinkle with salt and pepper, and toss. Set aside.
Make the tahini sauce

Whisk together tahini, 3 tablespoons water, lemon juice, garlic, and salt in a small bowl until smooth. Whisk in up to 1 tablespoon additional water, 1 teaspoon at a time, until sauce is creamy and pourable, similar to a thick salad dressing. Set aside.
Make the chicken

Preheat oven to 200°F. Set a wire rack on a rimmed baking sheet; set aside. Season chicken with 2 teaspoons salt and 1/2 teaspoon pepper.
Place flour in a large, shallow bowl. Place eggs in a second large, shallow bowl. Combine panko, sesame seeds, coriander, cumin, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper in a third large, shallow bowl; stir to combine.
Dredge each piece of chicken in flour, shaking to remove excess; dip in egg, letting excess drip off. Dredge in panko mixture, patting to adhere. Transfer coated chicken to a parchment paper–lined work surface or baking sheet.
Add oil to a large skillet to a depth of about 1/4 inch; heat over medium-high until shimmering. Working in batches, cook chicken until golden brown, 2 to 3 minutes per side. Place chicken on prepared wire rack on baking sheet; transfer to preheated oven to keep warm. Repeat with remaining chicken, adding more oil to skillet as needed. Serve with tomato salad, tahini sauce, and lemon wedges.