Chicken Schnitzel with Miso and Coriander

Preheat the oven to 185–190 °C. Line a baking sheet (approx. 30 cm × 40 cm) with baking paper.

Wash the chicken breast fillets, pat them dry, and halve them lengthwise. Season the meat with pepper. Salt can be omitted as miso and soy sauce are already sufficiently salty.

Prepare two bowls: In the first bowl, mix corn breadcrumbs, curry powder, ground coriander, finely chopped fresh coriander, and black sesame. In the second bowl, stir miso paste, soy sauce, pressed garlic, olive oil, and a pinch of pepper into a smooth marinade.