Why You’ll Love This Recipe
Crunchy & Creamy: Crispy panko coating with a rich tahini flavor.
Simple Prep: Straightforward steps that deliver restaurant-quality results.
Balanced Flavors: The lemon and garlic complement the nuttiness of tahini perfectly.
Family-Friendly: A crowd-pleasing dish that’s great for any occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 4 boneless, skinless chicken breasts
- ½ cup tahini
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup breadcrumbs (panko for extra crunch)
- ½ cup flour
- 2 large eggs
- Fresh parsley, chopped (for garnish)
Directions
- Prep Chicken: Place chicken breasts between plastic wrap sheets and pound to about ½ inch thickness evenly.
- Make Tahini Mixture: In a bowl, whisk tahini, lemon juice, olive oil, garlic powder, paprika, salt, and pepper until smooth.
- Coat Chicken: Dredge each chicken breast first in flour, then dip into the tahini mixture, ensuring even coverage. Finally, coat with breadcrumbs, pressing gently to stick.
- Heat Oil: Pour about ¼ inch of oil in a large skillet and heat over medium. Test readiness by dropping a small piece of bread; it should sizzle immediately.
- Cook Schnitzel: Fry chicken breasts in batches to avoid crowding. Cook 5–7 minutes per side until golden brown and cooked through.
- Drain: Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
- Garnish: Sprinkle with fresh parsley for added color and freshness.
- Serve: Let rest briefly before serving.
Servings and Timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Total Time: About 35–40 minutes
Variations
- Use seasoned breadcrumbs for extra flavor.
- Add a pinch of cayenne or chili powder to the tahini mixture for heat.
- Serve with a side of tzatziki or garlic yogurt sauce.
- Substitute chicken with turkey cutlets for a leaner option.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain crispiness.
FAQs
Can I bake instead of frying?
Yes, bake at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Can I use regular breadcrumbs?
Yes, though panko gives a lighter, crunchier texture.
How do I prevent the coating from falling off?
Ensure chicken is dry before coating and press breadcrumbs firmly onto the surface.
Can I prepare the tahini mixture ahead?
Yes, store in the fridge up to 2 days; stir before using.
What side dishes pair well?
Roasted vegetables, salad, or rice pilaf complement this dish nicely.
Can I use boneless chicken thighs?
Yes, but adjust cooking time to ensure they cook through.
Is this recipe gluten-free?
Use gluten-free flour and breadcrumbs to make it gluten-free.
How do I make the chicken juicy?
Don’t overcook and pound evenly for uniform thickness.
Can I add herbs to the coating?
Fresh herbs like parsley or cilantro can be mixed into the breadcrumbs.
Can I freeze cooked schnitzel?
Freeze cooked schnitzel wrapped tightly for up to 2 months; reheat in the oven.
Conclusion
Tahini Chicken Schnitzel is a delightful fusion of creamy tahini and crispy coating that elevates a classic schnitzel. Easy to prepare and packed with bold flavors, this dish is sure to become a favorite for family dinners or special gatherings. Enjoy the satisfying crunch and rich taste with every bite!
Tahini Chicken Schnitzel: An Incredible Ultimate Recipe for 4
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Total Time: 35–40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Halal
Description
Tahini Chicken Schnitzel is a flavorful twist on a classic dish, featuring tender chicken breasts coated in a creamy, nutty tahini mixture and crispy breadcrumbs. It’s easy to make and perfect for a satisfying meal packed with Middle Eastern-inspired flavors.
Ingredients
4 boneless, skinless chicken breasts
½ cup tahini
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper, to taste
1 cup breadcrumbs (panko for extra crunch)
½ cup flour
2 large eggs
Fresh parsley, chopped (for garnish)
Instructions
- Place chicken breasts between plastic wrap sheets and pound to about ½ inch thickness evenly.
- In a bowl, whisk tahini, lemon juice, olive oil, garlic powder, paprika, salt, and pepper until smooth.
- Dredge each chicken breast first in flour, then dip into the tahini mixture, ensuring even coverage. Finally, coat with breadcrumbs, pressing gently to stick.
- Pour about ¼ inch of oil in a large skillet and heat over medium. Test readiness by dropping a small piece of bread; it should sizzle immediately.
- Fry chicken breasts in batches to avoid crowding. Cook 5–7 minutes per side until golden brown and cooked through.
- Transfer cooked schnitzels to a paper towel-lined plate to drain excess oil.
- Sprinkle with fresh parsley for added color and freshness.
- Let rest briefly before serving.
Notes
Use seasoned breadcrumbs for extra flavor.
Add a pinch of cayenne or chili powder to the tahini mixture for heat.
Serve with a side of tzatziki or garlic yogurt sauce.
Substitute chicken with turkey cutlets for a leaner option.
Store leftovers in an airtight container in the fridge up to 2 days.
Reheat gently in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 1 schnitzel
- Calories: 450
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
