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Crispy Sumac Chicken with Lemon Tahini Sauce

Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4

Ingredients

  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1/2 medium shallot, minced
  • 1/4 cup warm water, plus more as needed
  • Freshly ground salt & pepper to taste
  • 4 boneless skinless chicken breasts (~6 oz each)
  • 1 large egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon ground sumac (use lemon zest as a substitute if you need to)
  • 1-2 cups panko bread crumbs
  • 1/3 cup olive oil, divided
  • 16 oz raw baby spinach
  • Drizzle of apple cider vinegar

Instructions

  • In a medium bowl, whisk together the tahini, lemon juice, shallot, & 1/4 cup warm water. Add more water as needed to get the sauce to have the thickness of creamy salad dressing. Season with a few twists of freshly ground salt & black pepper. Set aside.
  • Line a large cutting board with plastic wrap. Place one chicken breast on the board, cover with another sheet of plastic wrap, and use a meat mallet to pound the chicken into a cutlet that has a uniform thickness of roughly 1/2 inch. (If you don't have a meat mallet, you can use the bottom of a heavy frying pan to pound the chicken). Set the pounded chicken cutlet aside on a plate and repeat for the remaining 3 chicken breasts.
  • Crack the egg into a medium bowl, and whisk together with the Dijon mustard and sumac. Spread the panko on a large plate.
  • Season the chicken breasts with salt and pepper, then, one at a time, dip them in the egg mixture to coat. One at a time, press each chicken breast onto the plate of panko to coat well on both sides. Use your hands as needed to press the panko onto the chicken to create a uniform coating.
  • Next, drizzle 3 tablespoons of olive oil in a large nonstick skillet. You want the oil to evenly cover the pan, and provide a slight pool for the chicken to pan-fry in. Warm over medium-high heat.
  • When the oil is shimmering, place two of the breaded chicken cutlets in the warm skillet and cook for about 4 minutes per side, until crispy & golden. Remove from the pan & set aside. Add another splash of oil to the pan and repeat the process for the other two chicken cutlets.
  • Add the baby spinach to a large salad bowl. Drizzle with the remaining 2 1/2 tablespoons olive oil, and a splash of apple cider vinegar. Toss with your hands until evenly coated with dressing.
  • Place 1/4 of the spinach onto each serving plate. Top each with a chicken cutlet and drizzle with 1/4 of the tahini sauce. Season with additional black pepper & enjoy!