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Tahini Chicken Schnitzel

Tahini Chicken Schnitzel with Smashed Cucumber Salad

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Recipe Details


In this Middle Eastern–inspired dish, chicken breasts are pounded thin, dipped in a combination of paprika, oregano, and tahini, then seared until crisp and golden brown. A salad of cherry tomato, smashed cucumbers, and lettuce adds a bright component to this winning chicken dinner. 


  • Stovetop Only
  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 650
  • Protein 40g
  • Total Carb 31g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • English cucumber
    English cucumber
  • cherry tomatoes
    1/4 pint
    cherry tomatoes
  • lemon
  • garlic
    1 clove
  • tahini
    1/3 cup
  • panko breadcrumbs
    1/2 cup
    panko breadcrumbs
  • sesame seeds
    1 tablespoon
    sesame seeds
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • honey
    1 packet
  • mixed lettuces
    3 ounces
    mixed lettuces
  • smoked paprika
    1/4 teaspoon
    smoked paprika
  • oregano
    1/8 ounce
  • parsley
    1/8 ounce
  • dried oregano
    1/4 teaspoon
    dried oregano
  • ground cumin
    1/4 teaspoon
    ground cumin

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • meat mallet (optional)
  • plastic wrap
  • 12" large nonstick pan


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Halve cucumber lengthwise and halve crosswise, then arrange skin-side up. Using a meat mallet or heavy pan, smash cucumber until skin cracks and flesh softens, then cut crosswise into 1-inch pieces. Halve tomatoes. Roughly chop oregano and parsley leaves, discarding stems. Halve lemon. Mince garlic. Reserve 1 tablespoon tahini in a small bowl and set aside for making dressing in Step 5.

  2. Season vegetables and prepare breading

    Season vegetables and prepare breading

    In a large bowl, toss cucumber, tomatoes, juice of ½ lemon, garlic, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve. In a separate large bowl, whisk 1 egg, remaining tahini (not 1 tablespoon reserved), half of spice mix, and 2 tablespoons water until smooth. On a large plate, combine breadcrumbs, half of sesame seeds, ½ teaspoon salt, and pepper as desired.

  3. Dredge chicken

    Dredge chicken

    Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or heavy pan, pound chicken to ¼-inch thickness, then season all over with ½ teaspoon salt and pepper as desired. Dip chicken in egg-tahini mixture, allowing excess to drip off. Dredge in sesame breadcrumbs, pressing to adhere.

  4. Cook chicken

    Cook chicken

    In a large nonstick pan, heat enough olive oil to reach about ⅛-inch up sides of pan over medium-high heat. When oil is shimmering, add chicken and sear until crust is browned and chicken is cooked through and no longer pink, 3-5 minutes per side (if it begins to darken too quickly, add more oil, 1 tablespoon at a time). Transfer chicken to a paper towel–lined plate to drain, and sprinkle over a pinch of salt.

  5. Make tahini dressing

    Make tahini dressing

    Add honey, juice of remaining lemon, remaining spice mix, and 1 tablespoon water to small bowl with reserved 1 tablespoon tahini and whisk to combine.

  6. Plate tahini chicken schnitzel

    Plate tahini chicken schnitzel

    Pat lettuces dry with paper towel and add to bowl with cucumber and tomatoes. Add half of herbs and toss to combine. Divide smashed cucumber salad between serving plates and drizzle over tahini dressing. Transfer chicken schnitzel to plates. Garnish everything with remaining herbs and remaining sesame seeds, and dig in!

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