Crispy Chicken Schnitzel with Tahini Sauce & Fattoush Salad
Craft

Crispy Chicken Schnitzel

with Tahini Sauce & Fattoush Salad

55 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Our take on classic Middle Eastern schnitzel features chicken breasts pounded thin, breaded with sesame seeds and panko, and fried to crispy perfection before drizzling with a delicious tahini-lemon sauce. You'll serve it with another cuisine staple—fattoush salad—which combines za'atar-roasted pita chips with pickled shallot, cucumbers, tomatoes, and feta.
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  • Nutrition
    PER SERVING
  • Calories
    820 Cals (est.)
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fresh
ingredients
Crispy Chicken Schnitzel with Tahini Sauce & Fattoush Salad
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Pasture-Raised Eggs
  • 2 Pocketless Pitas
  • 4 Persian Cucumbers
  • 1 Lemon
  • ½ lb Grape Tomatoes
  • 2 Shallots
  • 1 cup All-Purpose Flour
  • 1¼ cups Panko Breadcrumbs
  • 3 oz Feta Cheese
  • 2 cloves Garlic
  • 1 bunch Mint
  • 4 Tbsps Tahini
  • 4 tsps Honey
  • 2 Tbsps Red Wine Vinegar
  • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the shallots. Medium dice the pitas. Peel and roughly chop 2 cloves of garlic. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the tahini, honey, and 2 teaspoons of water; season with salt and pepper. Whisk to combine. In a separate, large bowl, combine the sliced shallots, vinegar, and 3 tablespoons of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

Make the pita chips
2 Make the pita chips

In a bowl, combine the diced pitas, chopped garlic, za'atar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

Pound & bread the chicken
3 Pound & bread the chicken

Meanwhile, place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate. 

Cook the chicken
4 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate or wire rack; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated shallots, add the sliced cucumbers, halved tomatoes, feta (crumbling before adding), and pita chips; season with salt and pepper. Toss to combine. Serve the cooked chicken with the salad on the side. Drizzle the chicken with the tahini sauce. Garnish with the mint leaves (tearing just before adding). Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 400°F. Wash and dry the fresh produce. Halve, peel, and thinly slice the shallots. Medium dice the pitas. Peel and roughly chop 2 cloves of garlic. Halve the cucumbers lengthwise, then thinly slice crosswise. Halve the tomatoes. Pick the mint leaves off the stems. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. Add the tahini, honey, and 2 teaspoons of water; season with salt and pepper. Whisk to combine. In a separate, large bowl, combine the sliced shallots, vinegar, and 3 tablespoons of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Make the pita chips

In a bowl, combine the diced pitas, chopped garlic, za'atar, and a drizzle of olive oil; season with salt and pepper. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy. Remove from the oven.

Make the pita chips
Pound & bread the chicken
3 Pound & bread the chicken

Meanwhile, place the flour on a plate; season with salt and pepper. On a separate plate, combine the breadcrumbs and sesame seeds; season with salt and pepper. Crack the eggs into a bowl; season with salt and pepper. Beat until smooth. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Discard the plastic wrap. Season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the seasoned flour (tapping off any excess), then in the beaten eggs (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer to a plate. 

4 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of breadcrumbs sizzles immediately when added, working in batches if necessary, add the breaded chicken (tapping off any excess coating before adding). Cook 4 to 6 minutes per side (if the pan seems dry, add a drizzle of oil before flipping), or until golden brown and cooked through.* Transfer to a paper towel-lined plate or wire rack; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Cook the chicken
Make the salad & serve your dish
5 Make the salad & serve your dish

To the bowl of marinated shallots, add the sliced cucumbers, halved tomatoes, feta (crumbling before adding), and pita chips; season with salt and pepper. Toss to combine. Serve the cooked chicken with the salad on the side. Drizzle the chicken with the tahini sauce. Garnish with the mint leaves (tearing just before adding). Enjoy!

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