Chef notes

Crispy, salty chicken cutlets coated with panko and nutty sesame seeds avoid the mess of frying and bake up to golden perfection in the oven. Meanwhile, shave a few sweet, crunchy carrots into a beautiful pile of ribbons and toss together with olive oil, lime, toasted cumin, mint, pistachios and feta for a polished plate that is as indulgent as it is vibrant and nourishing.

Technique tip: Dress the carrots while the chicken is in the oven and let them sit for 5 to 10 minutes. The lime and salt will continue to gently soften the ribbons, making them easier — and even more delicious — to eat. Sesame seeds are extremely delicate and turn bitter when burned. If you find they're getting dark too quickly, tent the cutlets lightly with aluminum foil.

Swap option: This works well with other light meats like pork or dark meats like chicken thighs as well, but cook time will increase slightly. You could also use extra firm and well-dried tofu!