Za’atar Chicken Cutlets and Lemon-Parsley Salad
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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.
Ingredients
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1½
pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to ¼-inch thickness
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Kosher salt
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¼
cup plus 1 teaspoon za’atar
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3
tablespoons all-purpose flour
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¾
teaspoon Aleppo pepper
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2
tablespoons plus 1 teaspoon olive oil
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¾
cup lightly packed flat-leaf parsley leaves
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2
scallions, thinly sliced on a bias
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½
teaspoon lemon zest, plus 1 tablespoon lemon juice
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2
tablespoons pomegranate molasses
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3
tablespoons finely chopped walnuts
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Directions
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01Season 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.See Demo
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02In 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.See Demo
In the store
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Buy now
Za'atar
Our favorite spice blend from the Middle East. Made with sumac, wild oregano and sesame, this is a great spice blend for salads, fish and grilled meat.
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Buy now
Mymouné Pomegranate Molasses
We use this simple ingredient every week, adding it to soups, stews, salad dressings—just about anything that could use a hit of sweet and sour.
Mains
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