Sesame Crusted Chicken

1. 1

   If chicken breasts are more than 1/2 inch thick, put them between 2 sheets of plastic wrap and gently pound with flat side of a meat pounder or with a rolling pin until 1/2 inch thick.

2. 2

   Whisk together egg whites and 1/2 teaspoon salt in a shallow dish until whites are loosened but not foamy.

3. 3

   Put sesame seeds in another shallow dish.

4. 4

   Pat chicken dry and sprinkle with remaining 3/4 teaspoon salt.

5. 5

   Dip chicken, 1 piece at a time, in egg whites, letting excess drip off, then dredge in sesame seeds.

6. 6

   Transfer to a wax-paper-lined tray.

7. 7

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking.

8. 8

   Reduce heat to moderate and cook 3 pieces of chicken, turning over once with tongs, until coating is golden and chicken is cooked through, 10 to 12 minutes, then transfer to a plate.

9. 9

   Remove any browned sesame seeds from skillet, then cook remaining chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.