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Sesame Chicken Schnitzel Bowls with Feta Tzatziki make dinner a bright flavorful celebration. Crisp juicy chicken meets cool and tangy tzatziki alongside a crunchy cucumber salad all served in one irresistibly colorful bowl. This is my go-to when I want both comfort and freshness in a single meal.
After discovering this combo totally by accident one night I found my family fighting for the last cucumber piece and now it is our most-requested dinner
Ingredients
- Flour: Look for unbleached all-purpose for a light even chicken coating
- Kosher salt and black pepper: Grind fresh for deeper flavor in each layer
- Panko bread crumbs: Choose Japanese style for superior crunch and bigger flakes
- Sesame seeds: White sesame gives a nutty aroma and golden speckle to the schnitzel
- Smoked paprika: Use sweet or hot but the smoked touch lifts the crust
- Garlic powder: For a savory backnote that strengthens the seasoned crumbs
- Onion powder: Rounds out the flavor profile and boosts the chicken’s juiciness
- Cayenne pepper: Adjust to your heat preference for a little kick
- Eggs: Use large eggs at room temperature for easy dipping and hold
- Chicken cutlets: Boneless pieces sliced extra thin give the crispiest schnitzel
- Avocado oil: Neutral and high smoke point ensures crisp frying
- Persian cucumbers: Pick the firmest for crunchy texture no need to peel
- Avocado: Ripe but not mushy adds a creamy finish to your salad
- Serrano or jalapeño: For a subtle spicy lift use gloves to avoid chili fingers
- Lemon juice: Freshly squeezed keeps veggies bright and zesty
- Fresh dill: Snip just before using for the sweetest herbal note
- Feta cheese: Crumbled from a block is best for a creamy salty pop
- Tzatziki sauce: Store bought saves time but homemade lifts the bowl
- Lettuce peperoncini and pitas: All for scooping piling and savoring every bite
- Garlic tahini: The final drizzle makes it restaurant quality use extra as dip for fries
Step-by-Step Instructions
- Prepare the Dredging Station:
- Add flour to a shallow wide dish. In another dish mix panko bread crumbs sesame seeds salt and black pepper. In a bowl whisk eggs until smooth. Make sure you line up all three for an efficient dredging assembly.
- Mix the Spices:
- In a small bowl blend smoked paprika garlic powder onion powder cayenne and a pinch of salt. Keep nearby to sprinkle over fried schnitzel for a punch of flavor.
- Bread the Chicken:
- Take each chicken cutlet and dredge in flour covering all surfaces. Tap off excess then dip into beaten eggs letting any excess drip off. Finally coat well with panko-sesame mixture pressing gently for good coverage. Lay on a plate ready for frying.
- Fry the Schnitzel:
- Heat a generous layer of avocado oil in a large skillet on medium-high. Once hot but not smoking fry chicken until deep golden brown on one side about three to four minutes. Flip with tongs and brown the other side another three to four minutes. Transfer immediately to a cutting board and while still hot shower with the prepared spice mix and extra salt if needed. Slice thinly.
- Make the Cucumber Avocado Salad:
- In a mixing bowl toss together Persian cucumbers diced avocado chopped peppers fresh lemon juice and dill until well combined. Fold in feta cheese gently to keep texture.
- Assemble the Bowls:
- Lay a bed of lettuce and a few peperoncini slices at the bottom of each bowl. Pile on the hot sliced chicken schnitzel. Spoon the cucumber avocado salad over top. Dollop generously with tzatziki and finish with a drizzle of garlic tahini.
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The first time I made this I was amazed by how the sesame seeds created such a fragrant cozy aroma in my kitchen. I still think the key star here is the homemade garlic tahini drizzle. We always end up making extra because no one can stop dipping
Storage Tips
Store leftover fried chicken separately from the salad and sauces keeping everything in airtight containers. The schnitzel will stay crisp for a day if cooled completely before chilling. Warm it in a hot oven for best texture. Do not assemble bowls until ready to eat for ultimate crunch
Ingredient Substitutions
Swap panko for crushed cornflakes if gluten free is needed. Chicken thighs can be used in place of breasts for juicier schnitzel. Try baby kale or spinach as the greens base if you want extra nutrients. Greek yogurt makes a quick stand-in for tzatziki
Serving Suggestions
Serve the bowls piled high alongside warm pita and a handful of golden fries. For extra tang add extra peperoncini or a squeeze of lemon. Leftover components easily fill a wrap or sandwich for next days lunch
Cultural and Historical Context
Schnitzel has roots in Central Europe but here it takes on a Mediterranean twist with sesame and vibrant fresh toppings. This bowl pulls from Greek Turkish and Middle Eastern flavors remixed for a fun weeknight dinner
Frequently Asked Questions About Recipes
- → How do I ensure the chicken is crispy?
Use Panko mixed with sesame seeds for a crunchy coating, and fry in hot avocado oil until golden on both sides.
- → Can I prepare the bowls ahead of time?
You can prep all components in advance, storing the chicken and salad separately to keep textures fresh. Assemble just before serving.
- → What side dishes go well with these bowls?
Serve with warm pita and crispy fries for a complete, satisfying meal. Roasted vegetables also make a great companion.
- → Is it possible to make this meal gluten-free?
Swap regular flour and Panko for certified gluten-free alternatives to suit your preferences.
- → Can I substitute the chicken?
Thinly sliced turkey or tofu works well as a replacement for the chicken schnitzel, using the same breading and cooking method.
- → How spicy is the dish with the peppers?
Choose Serrano for more heat or jalapeño for a milder kick. Remove seeds for less spice, or omit for a gentle flavor.