RECIPE OF THE WEEK

Sesamechickenschnitzelbowlswithfetatzatziki

Chicken Schnitzels

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

Bowls

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

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.

In a small bowl, combine the paprika, garlic powder, onion powder, cayenne, and a pinch of salt. Set the seasoning aside. 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 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.

In a bowl, toss the cucumbers, avocados, peppers, lemon juice, and dill Add the feta and toss 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).