Falafel-crusted chicken cutlets
Spicy falafel flavor coats tender chicken cutlets for an amazing high-protein meal.
Falafel lovers rejoice – we’ve taken your favorite Mediterranean food and used it to coat tender chicken cutlets for a winning combination. And if you’ve got vegans coming for dinner, you can prepare extra falafel mix and fry up some falafel balls sans chicken as a first batch. One recipe to please them all! For a finishing touch, chop up some cucumbers, tomatoes and onion for a fresh crispy salad accompaniment.
- 4 chicken tenders*
- 1 package falafel mix
- 1 cup water
- Olive oil, for frying
- Tahini, for serving Black garlic tahini
Mix the dry falafel mix with one cup water. Allow to sit for 5 minutes.
Heat 2-3 tablespoons olive oil in a frying pan.
Pat falafel mixture around each chicken tender, distributing the mixture evenly on all sides.
Fry coated cutlets for 3-4 minutes on each side. Cut into one of them to check for doneness.
Serve with tahini and Israeli salad, or over a bed of fresh spinach.
*Chicken tenders are the part of the chicken cutlet that can be easily separated. If you can’t get tenders, simply use thin strips of chicken cutlets roughly 4 inches long.