Ingredients
2 plum tomatoes
1/2 c. crumbled feta cheese (3 ounces)
2 tbsp. extra-virgin olive oil
1 jalapeno
2 tbsp. Chopped flat-leaf parsley
1/2 c. tahini paste
1/2 c. water
2 tbsp. fresh lemon juice
1 garlic clove
Salt and freshly ground pepper
1/2 c. all-purpose flour
2 eggs
1 falafel mix
2 lb. thin chicken cutlets
vegetable oil
Preparation
Step 1Preheat the oven to 225 degrees F. In a medium bowl, toss the tomatoes with the feta, olive oil, jalapeno and parsley. In a mini food processor, puree the tahini with the water, lemon juice and garlic until smooth. Season with salt and pepper. Transfer the sauce to a small bowl.Step 2Put the flour, beaten eggs and falafel mix in 3 shallow bowls. Season the chicken with salt and pepper; dust with flour. Dip the chicken in the egg, then coat in the falafel mix.Step 3In a large nonstick skillet, heat 1/4 inch of oil until shimmering. Working in batches, fry the chicken over moderately high heat, turning once, until crisp, 6 minutes. Drain on paper towels. Transfer to an ovenproof platter; keep warm in the oven. Serve the chicken with the salad and sauce.
