Mangkuk Schnitzel Ayam Wijen dengan Feta Tzatziki
Serve with pita and fries - a colorful dinner bowl with so many yummy flavors and textures!
Foto: Half Baked HarvestBahan-bahan
- 3/4 cup flour
- kosher salt and black pepper
- 2 cups Panko bread crumbs
- 1 cup sesame seeds
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 3 eggs, beaten
- 4 -6 chicken cutlets, or 3 boneless chicken breasts sliced in half horizontally
- avocado oil, for frying
- 2 Persian cucumbers, chopped
- 1 avocado, diced
- 1 Serrano or jalapeño, seeded and chopped
- 2 tablespoons lemon juice
- 1/4 cup fresh dill, chopped
- 6 ounces crumbled feta cheese
- 1 -2 cups Tzakiki sauce
- lettuce, peperoncini, and pitas, for serving
- garlic tahini, for serving
Langkah-langkah
1. Add the flour to a shallow dish. In a separate dish, combine the Panko, sesame seeds, salt, and pepper. Crack the eggs into a separate bowl, then beat.2. In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Set the seasoning aside. 3. Working in an assembly line, dredge the chicken through the flour, then the eggs - allow the excess to drip off into the bowl, then dip through the Panko crumbs. Place on a plate and repeat. 4. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and immediately sprinkle on the seasoning, using to your taste. Thinly slice the chicken. Season with salt. 5. In a bowl, toss the cucumbers, avocados, peppers, lemon juice, and dill. Add the feta and toss. 6. To assemble, add lettuce and peperoncini to a bowl. Top with chicken, and cucumber/avocado salad. Add a few dollops of Tzaziki sauce. Drizzle over the tahini (homemade recipe in notes).
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