Chicken Shawarma Schnitzel with Green Dill Tahini

 

2 large chicken breasts about 1.5 pounds

½ C. all-purpose flour

1/2 tsp. kosher salt

1/4 tsp. Black Pepper

2 eggs

1 tsp. mustard

1 1/2 C.  Panko Breadcrumbs

3 T. Shawarma Spice

Oil for frying

Lemon wedges and cilantro or parsley for garnish

 

1/2 C. fresh cilantro

2 T. tahini

1/2 fresh lemon juiced

2 T. mayonnaise

2 T. olive oil

1 garlic clove

1 1/2 tsp. Dill Weed

Water

Salt and pepper to taste

 

First, make the Green Dill Tahini Sauce. Combine cilantro, tahini, lemon juice, mayonnaise, olive oil, garlic and dill weed together in a small food processor. Add just enough water to get desired thickness and season with salt and pepper to taste. Set aside for now. You can make this up to 3 days ahead of time. Place a large piece of plastic wrap on a counter or cutting board and place the chicken breasts down, spaced a few inches apart. Cover chicken with more plastic wrap and pound to about ¼ inch thin with a mallet or heavy pan. Take out your anger on the chicken! Dry the chicken well with towels. Put the flour, two eggs and Panko each in separate shallow bowls. Season the flour with ½ tsp. kosher salt and 1/4 tsp. of black pepper. Add the mustard to the eggs and whisk until combined. Season the Panko with the Shawarma spice and combine. Heat ½ inch oil in a 12-inch sauté pan over medium heat until 375 degrees F or a bit of Panko sizzles when placed in the pan. Meanwhile, coat each chicken breast in flour, shake it off, then egg, drip it off, then Panko. Use alternative hands for the dry and wet dipping so your hands stay clean-ish! Fry chicken breasts in oil 2-3 minutes per side or until golden brown. Blot fried chicken on a paper towel and serve hot with sauce and garnishes.