1. Preheat the oven to 240°C (220°C fan)/465°F/gas 9. Combine the shallots with lemon juice and a pinch of salt in a small bowl to soften.
2. Whisk together all the dressing ingredients with 50ml water and a pinch of salt until smooth.
3. In a shallow dish, whisk the eggs, tahini, mustard, salt, and a tablespoon of water. On a separate plate, mix the panko breadcrumbs with sesame seeds and salt. Spread the flour onto a third plate.
4. Lightly pound the chicken breasts to about 1.5cm thickness and season with salt and black pepper.
5. Coat each chicken breast in flour, then in the egg mixture, and finally in the breadcrumb mixture.
6. Heat the sunflower oil in a sauté pan over medium-high heat. Fry each chicken breast for about two minutes per side or until golden brown. Transfer to a rack on an oven tray to prevent sogginess.
7. Bake the schnitzels in the oven for seven minutes or until cooked through.
8. Cut the schnitzels into 2cm wide strips, arrange on a platter, garnish with softened shallots, drizzle half of the dressing, and serve the rest alongside.