Crispy Lemon-Panko Chicken with Green Onion Tahini Sauce over Spinach

1. Prepare the Green Onion Tahini Sauce

In a small bowl, combine the tahini with 2 tablespoons of lemon juice and 2 tablespoons of hot water. Whisk until the mixture reaches a smooth, mayonnaise-like consistency. If it’s too thick, add a bit more hot water, a teaspoon at a time. Stir in two-thirds of the chopped green onions, a pinch of salt, and a few grinds of black pepper. Set aside. This sauce should have a balanced, tangy flavor with a creamy texture that will beautifully complement the crispy chicken.

2. Pound the Chicken Breasts

Place each chicken breast between two sheets of waxed paper. Using a meat mallet or rolling pin, gently pound the chicken until it is an even ⅓ to ½ inch thickness. This ensures the chicken cooks evenly and quickly, leading to a juicy interior and a crispy exterior.

3. Prepare the Egg Mixture

In a bowl, beat the egg with the remaining third of the chopped green onions, Dijon mustard, lemon zest, a pinch of salt, and pepper. This mixture will help the panko adhere to the chicken, adding both flavor and a bit of a tangy kick.

4. Coat the Chicken with Panko

Spread the panko in a shallow dish such as a pie plate or cake pan. Dip each chicken breast into the egg mixture, ensuring it’s fully coated, then press it into the panko, turning to coat both sides. The panko should stick well, forming an even layer over the chicken.

5. Cook the Chicken

Heat 2 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. Once the oil is hot and shimmering, add the panko-coated chicken breasts. Cook for about 4 minutes per side, until the chicken is golden brown and cooked through. The panko should be crispy and light, while the chicken inside remains tender and juicy.

6. Prepare the Spinach

In a large bowl, toss the baby spinach with 1 tablespoon of olive oil, 1 teaspoon of lemon juice, and a pinch of salt and pepper. The spinach should be lightly dressed and just starting to wilt from the lemon juice.

7. Assemble the Plates

To serve, place a mound of spinach on each plate. Slice the cooked chicken breasts and arrange them on top of the spinach. Drizzle generously with the green onion tahini sauce. The result is a delightful combination of textures and flavors: crispy chicken, fresh spinach, and a creamy, tangy sauce tying it all together. Enjoy this vibrant and satisfying dish!