Start to finish: 40 minutes
Servings: 4
2 tablespoons sesame seeds
1 tablespoon coriander seeds
1 tablespoon cumin seeds
1½ teaspoons caraway seeds
½ teaspoon dried oregano
½ cup roasted unsalted cashews, chopped, divided
Kosher salt and ground black pepper
4 medium carrots, peeled and shredded
3 tablespoons white wine vinegar
⅓ cup all-purpose flour
2 tablespoons cornstarch
2 large eggs
1¼ cups panko breadcrumbs
Four 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
10 tablespoons grapeseed or other neutral oil, divided
Originally from Egypt, dukkah is a varying blend of seeds, nuts and spices used as a seasoning, garnish and dip (its high fat and protein content made it the original trail mix for Egyptian laborers). Adding the mix to the breading for pan-fried cutlets is an easy way to boost the flavor of mild-tasting chicken breasts. We prefer the uniformity of home-sliced cutlets. To make your own cutlets, start with breasts that weigh about 7 ounces each and use kitchen shears to remove the tenderloin (save for another use). Trim away any fat, then lay on a cutting board under plastic wrap. Use a meat mallet or small, heavy skillet to gently but firmly pound the meat until ¼ inch thick. If you do buy precut cutlets, make sure they are the same size to ensure even cooking. A tangy shredded carrot salad studded with cashews and sesame seeds is a savory-sweet counterpoint to these cutlets. If your carrots seem aged and a little lacking in natural sugar, add ⅛ to ¼ teaspoon sugar to sweeten them.
Don’t overprocess the nut and seed mixture. Pulse until coarsely ground so the individual ingredients retain texture and flavor even after being combined with the panko.
In a 12-inch skillet over medium, toast the sesame seeds, stirring, until golden and fragrant, 1 to 2 minutes. Transfer to a small bowl and set the skillet aside.
In a food processor, combine the coriander, cumin, caraway, oregano, ¼ cup of cashews, 1 tablespoon of the toasted sesame seeds and ¼ teaspoon each salt and pepper. Pulse until coarsely ground, 12 to 15 pulses.
In a medium bowl, combine the carrots, vinegar, the remaining ¼ cup cashews, the remaining 1 tablespoon toasted sesame seeds and 1 teaspoon salt. Toss, then set aside.
Set a wire rack in each of 2 rimmed baking sheets. In a pie plate or wide, shallow bowl, stir together the flour and cornstarch. In a second similar dish, use a fork to beat the eggs and 1 tablespoon water until well combined. In a third, stir together the spice blend, the panko, ½ teaspoon salt and ¼ teaspoon pepper.
Season each cutlet on both sides with salt and pepper. One at a time, dredge the cutlets through the flour mixture, turning to coat and shaking off any excess, then coat both sides with egg, and finally dredge through the panko, pressing so the crumbs adhere. Place the cutlets on one of the prepared racks.
In the same 12-inch skillet over medium-high, heat 6 tablespoons of oil until shimmering. Add 2 cutlets and cook undisturbed until golden brown, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden brown, about 1 minute. Remove the skillet from the heat. Transfer the cutlets to the second prepared rack. Repeat with the remaining 4 tablespoons oil and the remaining cutlets, adjusting the heat as needed if the cutlets brown too quickly. Serve immediately with the carrot salad.