Middle Eastern Chicken Milanese
Middle Eastern Chicken Milanese Courtesy of Adeena Sussman
This recipe came to me in a fried-food fever dream. In Israel, where I live half the year, schnitzel is an institution that you don’t mess with. The gold standard is just that: golden, crisp and clas-sic, with a breaded exterior that protects a thin piece of protein beneath. It occurred to me that stirring tahini into the egg batter might firm it up, and indeed it does, creating a shell that helps the panko-and-sesame coating almost snap like a thin cracker when broken into. It’s stealthily nutty in a blink-and-your-tastebuds-miss-it kind of way. The accompanying salad, best served right on top of the freshly fried cutlet, makes this a meal on a plate.