TAHINI SAUCE

  • 1 small garlic clove, finely grated
  • ½ cup tahini (we love Soom)
  • ¼ cup fresh lemon juice
  • 3 Tbsp. extra-virgin olive oil
  • Kosher salt

 

CHICKEN AND ASSEMBLY

  • 3 large eggs, beaten to blend
  • 1 cup all-purpose flour
  • 1 cup panko
  • ½ cup raw white sesame seeds
  • ⅓ cup crushed dried thyme and/or oregano
  • ¼ cup sumac
  • 2 skinless, boneless chicken breasts (about 1½ lb. total)
  • Kosher salt
  • Vegetable oil (for frying; 3–4 cups)
  • ½ head of green cabbage, thinly sliced
  • ½ small red onion, very thinly sliced
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. fresh lemon juice
  • 6 salt-brined Middle Eastern–style or other pickles, halved lengthwise, sliced on a diagonal

Make the Tahini Sauce

Whisk garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl to combine; season with salt.

Prep the Chicken

Place eggs, flour, and panko in 3 separate shallow bowls. Mix sesame seeds, thyme, and sumac into panko.

Working one at a time, hold a long knife parallel to a cutting board and cut chicken breasts in half, slicing along a long side to make 4 thin cutlets. Place a cutlet between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound to ⅓” thick. Repeat with remaining cutlets.

Season both sides of a cutlet with salt. Dredge in flour, shaking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Repeat with remaining cutlets.

Fry the schnitzel

Pour vegetable oil into a large heavy high-sided skillet to come ½” up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches and returning oil to 400° after each batch, carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes. Transfer cutlets to paper towels to drain and sprinkle lightly with salt.

Make the cabbage salad

Place cabbage, onion, olive oil, and lemon juice in a medium bowl; season with salt. Toss, lightly squeezing, until cabbage is slightly wilted. Add pickles and toss again just to combine.

 

To serve

Serve cutlets with cabbage salad and tahini sauce.