Eitan Bernath’s Israeli-Style Sesame Schnitzel with salad

Israeli-Style Sesame Schnitzel with Herby Tomato Cucumber Salad 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. — Make the Sesame Schnitzel Place one of the chicken breasts into a large plastic bag. Dip the coated breast into the beaten eggs, letting the extra drip off, then carefully place it in the bowl with the bread crumbs and press until thoroughly coated on both sides. Working in batches to not crowd the skillet, carefully place the chicken breasts in the skillet, dropping the chicken, one at a time, away from you to avoid any oil splatters, and fry until golden brown on both sides, 2 to 3 minutes per side.