Crispy Sesame Chicken Cutlets with Tomato Salad and Tahini

Breaded with sesame seeds and flakey panko breadcrumbs for extra crunch, these crispy chicken cutlets will become a weeknight or weekend favorite.

237 Calories

40g Carbohydrates

20g Protein

545mg Potassium

1g Fiber

8g Sugar

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