Israeli-Style Sesame Schnitzel with Herby Tomato Cucumber Salad

Israeli-Style Sesame Schnitzel with Herby Tomato Cucumber Salad

(From Eitan Bernath’s “Eitan Eats the World.”)

Serves: 4

HERBY TOMATO CUCUMBER SALAD

1 English cucumber, chopped

2 plum tomatoes, seeded and chopped

½ cup chopped red onion

1 garlic clove, chopped

2 tablespoons lemon juice

1 tablespoon olive oil

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint

1 tablespoon chopped fresh flat-leaf parsley

Kosher salt and freshly ground black pepper

SESAME SCHNITZEL

4 skinless, boneless chicken breasts

3/4 cup all-purpose flour

1 teaspoon kosher salt, plus more as needed

½ teaspoon freshly ground black pepper

2 large eggs

3/4 cup panko bread crumbs

3/4 cup plain bread crumbs

2 tablespoons white sesame seeds

Vegetable oil, for frying

Ground sumac, for sprinkling

Well-stirred tahini and lemon wedges, for serving

DIRECTIONS

— Make the Tomato Cucumber Salad

In a large bowl, combine all the ingredients, adding salt and pepper to taste.