Tahini chicken schnitzel (pictured above)

Serves 4 as a main

For the dressing

• 2 shallots
• 1 tbsp lemon juice
• 0 black pepper
• 2 large eggs
• 80g good-quality tahini
• 2 tbsp dijon mustard
• 130g panko breadcrumbs
• 50g sesame seeds
• 50g plain flour
• 4 chicken breasts
• 300g sunflower oil

• 60g good-quality tahini
• 2 tbsp lemon juice
• 1.5 tbsp dijon mustard
• 1 clove garlic
• 0 tbsp parsley leaves

Step 1
Heat the oven to 240C (220C fan)/465F/gas 9.

Step 2
Put the shallot, lemon juice and an eighth of a teaspoon of salt in a small bowl, toss to combine, then leave to soften while you make the rest of the dish.

Step 3
Whisk all the dressing ingredients in a small bowl with 50ml water and a quarter-teaspoon of salt, until smooth.

Step 4
Whisk the eggs, tahini, mustard, a quarter-teaspoon of salt and a tablespoon of water in a shallow container (or on a plate with a lip).

Step 5
In a separate container (or plate), mix the panko, sesame and a teaspoon of salt.

Step 6
Put the flour on a third plate.

Step 7
Lay the chicken breasts on a board and, using a meat mallet (or the base of a heavy saucepan), lightly bash them, until they are about 1½cm thick.

Step 8
Sprinkle lightly with salt and pepper, then, one by one, coat the breasts in the flour and shake off any excess.

Step 9
Dredge them one by one in the egg mixture, then coat in the breadcrumb mixture.

Step 10
Put the oil in a saute pan on a medium-high heat.

Step 11
Once hot, fry one chicken breast for about two minutes on each side, until golden, then transfer to a rack set on an oven tray (the rack ensures the bottom of the schnitzels won’t go soggy in the oven).

Step 12
Repeat with the remaining chicken, one breast at a time, then bake for seven minutes, or until cooked through.

Step 13
Cut each schnitzel widthways into 2cm-wide strips, then use the knife to transfer each breast neatly to a large platter.

Step 14
Scatter the shallots on top, drizzle on half the dressing and serve with the rest alongside.