Heat the oven to 425°F (215°C). Place an oven rack close to the heat source (first or second spot underneath the heat source). Line a large sheet pan with parchment paper. Place the pan in the oven to preheat.

Slice each breast into 2 thin cutlets. Slice each cutlet diagonally, into 3 pieces. In a medium bowl, combine the egg, garlic, hot sauce, if using, a big pinch of salt and black pepper. Add the sliced chicken to the mixture and toss to coat.

In a shallow bowl or small tray, add the breadcrumbs, sesame seeds and 3 tablespoons of olive oil. Stir to combine.

Place a piece of chicken on the breadcrumbs and flip to coat, pressing down the breadcrumbs to ensure they stick. Lift, gently shaking the cutlet to remove any excess breadcrumbs. Set aside on a plate (you can pile the breaded chicken on top of each other). Repeat with the remaining chicken.

Remove the sheet pan from the oven. Drizzle with 3 tablespoons of oil. Arrange the chicken schnitzels in an even layer, making sure they don’t overlap. Drizzle 3 tablespoons of oil on the chicken. Place the sheet pan in the oven for 10 minutes.

Remove the pan from the oven. Using a fork or tongs, flip each chicken schnitzel. Return to the oven and continue baking for 8 to 10 minutes, until the chicken has an even golden crust. If the cutlets look a little light, broil for 2 to 3 minutes to toast the breadcrumbs.

Make the sauce: In a blender or food processor, add the herbs, lemon juice, pepper, if using, vegan yogurt, garlic, water and a pinch of salt. Blend until smooth. Taste and season with more salt, if needed.