Crispy Sesame Cutlets and Asian Coleslaw

Ingredients

For cutlets

• 600 g chicken breasts
• salt and pepper
• 3 tablespoons of all-purpose flour
• 2 eggs
• 100 g panko breadcrumbs
• 3 tablespoons of sesame seeds
• frying oil

Asian Coleslaw

• ½ small head of white or red cabbage
• 2 carrots
• 2 spring onions
• a handful of fresh cilantro (optional)
• sesame seeds for sprinkling
• Tip: You can also use a store-bought Rosso mix, such as the one from Lidl.

For the tahini dressing

• 4 tablespoons of tahini
• 1–2 tablespoons of maple syrup
• juice of 1 lime
• 3–5 tablespoons of water (depending on the consistency)
• 1 teaspoon of soy sauce or tamari
• pinch of salt

Method

1. Cut the chicken breasts into smaller cutlets and lightly pound them. Season both sides with salt and pepper.
2. Prepare three bowls. Pour the flour into the first one, beat the eggs in the second, and mix the panko breadcrumbs with sesame seeds in the third. Coat each cutlet first in flour, then in egg, and finally in the panko and sesame seed mixture. Press the coating firmly onto the cutlet.
3. Heat a generous amount of oil in a skillet. Fry the cutlets over medium heat on both sides until golden brown, about 3–4 minutes per side, depending on their thickness. Let the finished cutlets drain briefly on a paper towel. For a low-fat option, you can also prepare them in an air fryer or oven (for better flavor, I recommend spraying them with a little oil before cooking). For a lower-fat option, you can also prepare them in a hot-air fryer at190 °C for about 10–14 minutes or in an oven preheated to200 °C for about 15–20 minutes. Flip them halfway through cooking. To make the coating more golden and crispy, lightly spray both sides of the cutlets with oil before cooking. The exact cooking time depends on their thickness; the meat must be fully cooked through.
4. Cut or grate the carrots into thin strips, slice the green onions into rings, and coarsely chop the cilantro. Gently toss everything together with the Rosso salad mix.
5. To make the dressing, mix together the tahini, maple syrup, lime juice, and soy sauce or tamari. Gradually add water until the dressing is smooth, creamy, and slightly runny. Add salt to taste.
6. Toss the dressing into the salad just before serving so the leaves stay fresh and crisp. Sprinkle the salad with sesame seeds and serve with warm chicken cutlets.