SESAME CHICKEN WITH ARTICHOKES AND ARUGULA

This recipe celebrates the minimalism of dishes such as German schnitzel, Italian Milanese, Mexican Milanesa and Japanese katsu, where thin cuts of meat are coated in crumbs and pan-fried until crisp, except this uses sesame seeds, Emma Laperruque writes in “Big Little Recipes.” The seeds are ground and turned “into a highly nutty, super crunchy, not-bread breading,” she explains. The chicken breasts, pounded thin, make a prettier presentation, while the thighs are “wonkier-shaped but juicier.” Laperruque recommends “a confident lettuce” such as the arugula, radicchio or endive. The marinade from jarred artichoke hearts makes short work of dressing the greens.

NOTE: If you can’t find cutlets at your grocery store, make your own. Use two large chicken breasts, about 1 pound total, and cut horizontally through each breast so the meat opens like a book; separate the halves. If desired, place each cutlet between two pieces of plastic wrap or wax paper. Then, use a meat tenderizer or small, heavy skillet to pound each cutlet until they are about ¼-inch thick. Trim away any fat or sinew.

½ cup (about 2 ½ ounces) white

sesame seeds

½ teaspoon fine salt, plus more as

needed

4 chicken breast cutlets or 4 boneless, skinless chicken thighs (about 1 pound total) (see NOTE)

Neutral oil, such as vegetable, as

needed

1 (12-ounce) jar quartered and marinated artichokes, drained, marinade reserved

4 cups baby arugula

Freshly cracked black pepper Lemon wedges, for serving

Using a mini food processor, spice grinder or a mortar and pestle, roughly crush the sesame seeds with the salt until they turn mostly powdery with some whole seeds remaining. Transfer

the mixture onto a rimmed plate.

If using chicken cutlets, place a cutlet between two pieces of parchment paper and use a heavy skillet or a rolling pin to pound until ¼inch thick. If using chicken thighs, use as they are.

Dredge the chicken in the sesame mixture, pressing firmly to coat.

In a cast-iron skillet over mediumhigh heat, add enough oil to thinly coat the bottom and heat until shimmering. When a few sesame

seeds dropped into the pan instantly sizzle, the oil is ready.

Working in batches if necessary, add the coated chicken to the pan in a single layer, leaving enough space between the pieces so they brown, not steam. Cook until the outside is golden and the inside is cooked through (165 degrees), 2 to 4 minutes per side, adjusting the heat under the pan as needed. Transfer the chicken to a

wire rack. Repeat with any remaining chicken, adding more oil to the pan as needed. If seeds that fall from the chicken begin to burn in the oil, carefully wipe the skillet clean and add fresh oil.

While the last batch is cooking, in a big bowl, combine the artichokes and arugula. Toss, adding the artichoke marinade, salt and pepper to taste.

Serve the sesame chicken atop or alongside the salad, with a lemon wedge on the side. Makes 4 servings.

Nutrition information per serving (2 cutlets and 2 1/2 cups of salad): Calories: 756; Total Fat: 52 g; Saturated Fat: 5 g; Cholesterol: 145 mg; Sodium: 1307 mg; Carbohydrates: 17 g; Dietary Fiber: 11 g; Sugar: 2 g; Protein: 56 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Big Little Recipes” by Emma Laperruque (Ten Speed Press, 2021).

SCOTT SUCHMAN/WASHINGTON POST Sesame Chicken With Artichokes and Arugula from Emma Laperruque’s “Big Little Recipes” is incredibly simple and easy to make, yet turns quickly into a highly flavorful dish.