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Za'atar: Middle Eastern spice reminiscient of wild thyme and oregano that goes back centuries
Milk Street Bowtie Za’atar Chicken Cutlets and Lemon-Parsley Salad

Za’atar Chicken Cutlets and Lemon-Parsley Salad

30 minutes

Free

This chicken is as good at room temperature as it is hot. Mixing the za’atar with flour helped the crust adhere to the chicken. While we loved tart, smoky Aleppo pepper, a few pinches of paprika and cayenne were a good substitute. Aleppo varies in heat; if yours is mild, supplement with a pinch of cayenne.

1½ pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness
Kosher salt
1/4 cup plus 1 teaspoon za’atar
3 tablespoons all-purpose flour
3/4 teaspoon Aleppo pepper
2 tablespoons plus 1 teaspoon olive oil
3/4 cup lightly packed flat-leaf parsley leaves
2 scallions, thinly sliced on a bias
1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice
2 tablespoons pomegranate molasses
3 tablespoons finely chopped walnuts
Ingredients
  • pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness

  • Kosher salt

  • ¼

    cup plus 1 teaspoon za’atar

  • 3

    tablespoons all-purpose flour

  • ¾

    teaspoon Aleppo pepper

  • 2

    tablespoons plus 1 teaspoon olive oil

  • ¾

    cup lightly packed flat-leaf parsley leaves

  • 2

    scallions, thinly sliced on a bias

  • ½

    teaspoon lemon zest, plus 1 tablespoon lemon juice

  • 2

    tablespoons pomegranate molasses

  • 3

    tablespoons finely chopped walnuts

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Za’atar Chicken Cutlets and Lemon-Parsley Salad

Get Ready to Cook

4

Servings

30 minutes

Tip

Don’t substitute chicken breasts here without pounding the meat first. Boneless, skinless chicken cutlets were ideal for fast cooking and are widely available at grocers. If you only have chicken breasts, use a meat mallet or heavy skillet to flatten them to an even ¼ inch.

Ingredients
  • pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness

  • Kosher salt

  • ¼

    cup plus 1 teaspoon za’atar

  • 3

    tablespoons all-purpose flour

  • ¾

    teaspoon Aleppo pepper

  • 2

    tablespoons plus 1 teaspoon olive oil

  • ¾

    cup lightly packed flat-leaf parsley leaves

  • 2

    scallions, thinly sliced on a bias

  • ½

    teaspoon lemon zest, plus 1 tablespoon lemon juice

  • 2

    tablespoons pomegranate molasses

  • 3

    tablespoons finely chopped walnuts

Step 1 of 2

Season chicken and cook it in a pan

pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness
teaspoons kosher salt
¼
cup za’atar
3
tablespoons all-purpose flour
¾
teaspoon Aleppo pepper
2
tablespoons olive oil

Season the chicken all over with 1½ teaspoons of salt. In a small bowl, combine ¼ cup of the za’atar, the flour and pepper; pour into a wide, shallow dish. In a 12-inch stainless-steel skillet over medium-high, heat 2 tablespoons of the oil until shimmering. One cutlet at a time, transfer the chicken to the za'atar mixture, coating and pressing all sides.


Add the cutlets to the pan and cook for about 3 minutes per side, or until well browned. Transfer to a platter. 

Step 2 of 2

Add spices and walnuts to chicken and serve

¾
cup lightly packed flat-leaf parsley leaves
2
scallions, thinly sliced on a bias
½
teaspoon lemon zest, plus 1 tablespoon lemon juice
1
tablespoon olive oil
2
tablespoons pomegranate molasses
3
tablespoons finely chopped walnuts
1
teaspoon za'atar

In a medium bowl, combine the parsley, scallions, lemon zest and juice, the remaining 1 teaspoon of oil and a pinch of salt. Toss to coat.


Drizzle the molasses evenly over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and the remaining za’atar. 

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Done!

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