Sesame-Crusted Chicken Schnitzel

  • Yield:4 servings
  • Time:
    35 mins show details
Tags: main dish, dinner, Asian

Ingredients

  • For the Marinade
  • 2 tablespoons
    sesame oil
  • 3 tablespoons
    teriyaki sauce
  • For the Coating
  • 1 cup
    plain breadcrumbs
  • 3 tablespoons
    sesame seeds
  • 1 teaspoon
    ground ginger
  • 1 teaspoon
    garlic powder
  • For Cooking
  • 4
    chicken cutlets, pounded to 1/4 inch thick
  • 3 tablespoons
    olive oil
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Equipment

  • large nonstick skillet
  • shallow dish

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Preparation

  1. Mix sesame oil and teriyaki sauce in a bowl. Add chicken cutlets and toss to coat completely.

  2. Combine breadcrumbs, sesame seeds, ginger, and garlic powder in a shallow dish.

  3. Remove each cutlet from marinade and press firmly into breadcrumb mixture, coating both sides. Pat the coating so it adheres properly. (This is like making Wiener Schnitzel, except with Asian flavors instead of proper Austrian technique.)

  4. 30 mins

    Refrigerate coated cutlets for 30 minutes to set the coating.

  5. Heat olive oil in a large nonstick skillet over medium heat. Add chicken cutlets.

  6. 5 mins

    Cook 5-6 minutes per side until golden brown, crispy, and no longer pink in center. (Don't crowd the pan or move them around too much - let that crust develop properly.)

  7. Serve immediately while the coating is still crisp.

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