Sesame Chicken Thigh Paillard with Peanut Sauce

6 skinned and boned chicken thighs

1 1/2 teaspoons kosher salt, divided

1/2 teaspoon black pepper, divided

1/4 cup all-purpose flour

2 large eggs, lightly beaten

2 cups panko (Japanese breadcrumbs)

1/4 cup sesame seeds

1/4 cup canola oil

Peanut Sauce



1. Place each chicken thigh between 2 sheets of plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Sprinkle thighs with 1 tsp. salt and 1/4 tsp. pepper.



2. Place flour in a shallow dish. Place eggs in a second dish. Stir together panko, sesame seeds, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a third dish. Dredge chicken in flour; shake off excess. Dip in eggs, and dredge in panko mixture, pressing to adhere.



3. Cook 3 chicken thighs in 1 Tbsp. hot oil in a large nonstick skillet over medium heat 3 minutes. Add 1 Tbsp. oil, turn chicken, and cook 3 minutes or until done. Keep warm in a 200° oven. Repeat procedure with remaining oil and chicken. Serve with Peanut Sauce.



Peanut Sauce



1/2 cup creamy peanut butter

1/3 cup lite soy sauce

1/4 cup loosely packed fresh cilantro leaves

3 tablespoons fresh lime juice

3 tablespoons honey

3 tablespoons dark sesame oil



Process peanut butter, soy sauce, cilantro, lime juice, honey, and dark sesame oil in a blender or food processor until smooth. Add 1 to 2 Tbsp. water, 1 tsp. at a time, processing until desired consistency is reached.



Southern Living