🥘 Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup fine breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 cup plain yogurt
- 2 tablespoons tahini
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh parsley
- 1 cup baby arugula
- 1 cup cherry tomatoes, halved
- 1 small cucumber, diced
- Pita bread for serving
⚠️ Allergen Information
- Chicken
- Egg
- Dairy
- Wheat
- Sesame (from tahini)
👨🍳 Instructions
- Preheat the oven to 400°F (200°C).
- In a shallow bowl, mix the breadcrumbs, Parmesan cheese, cumin, coriander, smoked paprika, salt, and black pepper.
- In another bowl, whisk together the eggs, Dijon mustard, and lemon juice.
- Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin.
- Dip each chicken breast first in the egg mixture, allowing excess to drip off, then coat it in the breadcrumb mixture, pressing gently to adhere. Place on a baking sheet.
- Drizzle the coated chicken breasts with olive oil to help with browning.
- Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 165°F or 75°C).
- While the chicken is baking, prepare the yogurt-tahini sauce by whisking together the yogurt, tahini, lemon juice, and a pinch of salt in a bowl.
- In a large bowl, combine the arugula, cherry tomatoes, cucumber, and chopped parsley. Drizzle with olive oil and a pinch of salt, and toss gently.
- Once the chicken is done, let it rest for a few minutes before slicing.
- Serve the chicken schnitzel on a plate with the fresh salad on the side, a dollop of the yogurt-tahini sauce on top, and warm pita bread.