SCHNITZEL1. Whisk the eggs, tahini, mustard, good pinch salt, and 1 TBSP of water in a shallow bowl or container.

2. In a separate container, mix the panko, sesame seeds, 1 tsp salt, and a few cracks of black pepper.

3. Prepare the chicken breasts by butterflying them. To do this, position the breast on a cutting board with the shortest side in front of you. Run your knife parallel to the cutting board, starting about halfway up the thickness of the breast. You will cut through 90% of the breast, leaving a long thin "hinge" of meat on one side. This will allow you to then open up the breast, and "butterfly" it flat. (If your chicken breasts are very large, you can cut down the center to create 2 pieces of chicken. If your chicken breasts are on the smaller and thinner side already, you can omit this step).

4. Pat chicken dry with paper towel and place between 2 large pieces plastic wrap. Using a meat mallet or the flat side of a saute pan (or a rolling pin or wine bottle work!), gently pound out the chicken to about a 1⁄4 inch thickness. Season with salt and pepper, as desired.

5. Working in an assembly line, dredge each breast in flour, shaking off any excess. Dip in egg mixture to evenly cover, and then coat in breadcrumb mixture. Place chicken on a sheet pan.

6. In a large nonstick pan over medium-high heat, heat enough oil to coat the pan and go about 1⁄4 inch up the pan. Once oil is shimmering, add chicken and fry for about 2 – 3 minutes on each side, until golden, and then transfer to a cutting board or a rack set on an baking sheet (the rack ensures the bottom of the schnitzels won’t go soggy if you are making larger batches of this recipe). Season with more salt, as desired.