Serves 4
Prep time: 15 minutes
Cook time: 15–18 minutes

Crispy, salty chicken cutlets coated with panko and nutty sesame seeds avoid the mess of frying and bake up to golden perfection in the oven. Meanwhile, shave a few sweet, crunchy carrots into a beautiful pile of ribbons and toss together with olive oil, lime, toasted cumin, mint, pistachios and feta for a polished plate that is as indulgent as it is vibrant and nourishing.

INGREDIENTS

For the chicken
4 chicken breast cutlets, about 1½ pounds total (lightly pounded to thin if needed)
½ cup all-purpose flour
2 large eggs
1 tablespoon water
1 cup panko breadcrumbs
½ cup sesame seeds
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
Sea salt and freshly cracked pepper
3 tablespoons extra-virgin olive oil, plus more for the pan
Lime wedges, for serving

For the shaved carrot salad
2 teaspoons whole cumin seeds
1 pound carrots, peeled
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice, plus more to taste
1 teaspoon pure maple syrup
1 medium garlic clove, finely grated
Sea salt and freshly cracked pepper
⅓ cup roasted, salted pistachios, roughly chopped
½ cup crumbled feta
2 tablespoons fresh mint leaves, finely chopped
Flaky sea salt, to garnish
2 limes cut into wedges, to garnish

INSTRUCTIONS

Preheat the oven to 425°F and arrange a rack in the center of the oven. Lightly oil a large, rimmed baking sheet or line it with parchment and brush or spray the parchment with olive oil.

Add the cumin seeds to a small dry skillet over medium heat and toast for 1–2 minutes, swirling the pan frequently, until deeply fragrant. Transfer to a mortar and pestle or spice grinder and grind into a coarse powder. Set aside.

Pat chicken dry, then season generously on both sides with salt and pepper.

Set up three shallow bowls for the breading station. Add flour, salt and pepper to the first. In the second, whisk together the eggs and water with more salt and pepper. In the third, combine the panko, sesame seeds, onion powder, garlic powder, paprika and sea salt and freshly cracked pepper. Seasoning the chicken and every step of the breading process will get you deliciously flavorful chicken without marinade time.

Dredge each chicken cutlet first in the flour, shaking off the excess, then dip into the egg wash, and finally press firmly into the panko mixture so the crumbs adhere well.

Arrange the breaded cutlets on the prepared baking sheet, leaving room between each so they don’t steam and will get lovely and crispy. Drizzle or spray the tops evenly with the olive oil.

Bake for 14–16 minutes, flipping once halfway through, until the breading is deeply golden and crisp and the chicken is cooked through to 160°F (they will finish at 165°F as they rest). If you want even more color, give the cutlets a minute on each side under the broiler at the end.

While the chicken cooks, use a vegetable peeler to shave the carrots lengthwise into long, thin ribbons. Keep rotating the carrot as you work. Alternatively, use shredded carrots for an even faster version.

In a large bowl, whisk together the olive oil, lime juice, maple syrup, grated garlic, ½ teaspoon of the freshly ground toasted cumin, and sea salt and freshly cracked black pepper to taste.

Add the carrot ribbons and toss thoroughly – I like to use my hands to gently squeeze as I toss so the ribbons soften slightly and soak up the dressing. Taste and add another squeeze of lime, pinch of salt or sprinkle of cumin as needed.

Pile the dressed carrot salad alongside—or right over—the hot crispy chicken cutlets. Scatter the carrots generously with the pistachios, mint and crumbled feta, and hit everything with a generous pinch of flaky sea salt. Serve with lime wedges for squeezing.

Pro tips: 

Dress the carrots while the chicken is in the oven and let them sit for 5–10 minutes. The lime and salt will continue to gently soften the ribbons, making them easier—and even more delicious—to eat.

Sesame seeds are extremely delicate and turn bitter when burned. If you find they’re getting dark too quickly, tent the cutlets lightly with aluminum foil.