Za’atar Chicken Cutlets With Cabbage Salad

Za’atar Chicken Cutlets With Cabbage Salad

By ANDY BARAGHANI

Breading chicken with panko plus homemade za’atar creates cutlets with tons of nutty, floral, and tangy flavor. Mixing your own za’atar means you can make the proportions of bright, lemony sumac and textural sesame seeds just right for the purposes here. Leftover cutlets and cabbage can be layered between slices of tahini-slathered sourdough for a deliciously crunchy chicken sandwich the next day.

Ingredients

TAHINI SAUCE

1 small garlic clove, finely grated
1⁄2 cup well-stirred tahini
1⁄4 cup fresh lemon juice
3 Tbsp. extra-virgin olive oil
Kosher salt

CHICKEN AND ASSEMBLY

1⁄4 cup Heray Spice Urfa Cured Sumac

3 large eggs, beaten to blend
1 cup all-purpose flour
1 cup panko
1⁄2 cup raw sesame seeds
1⁄3 cup crushed dried thyme and/or oregano

2 skinless, boneless chicken breasts
(about 11⁄2 lb. total)

Kosher salt

Vegetable oil (for frying; 3–4 cups)

1⁄2 head of green cabbage, thinly sliced

1⁄2 small red onion, very thinly sliced

2 Tbsp. extra-virgin olive oil

2 Tbsp. fresh lemon juice

6 salt-brined Middle Eastern–style or other
pickles, halved lengthwise, sliced on a diagonal

Preparation

STEP 1

Whisk garlic, tahini, lemon juice, oil,
and 1⁄4 cup water in a small bowl to
combine; season tahini sauce with salt.

STEP 2

Place eggs, flour, and panko in 3 separate
shallow bowls. Mix sesame seeds, thyme,
and sumac into panko.

STEP 3

Working one at a time, hold a long knife
parallel to a cutting board; cut chicken
breasts in half, slicing along a long side,
to make 4 thin cutlets. Place a cutlet
between 2 large sheets of wax paper or
plastic wrap. Using a meat mallet or
rolling pin, pound to 1/3" thick. Season
both sides of cutlet with salt. Dredge in
flour, shaking off excess, then dip into
egg wash, letting excess drip back into
bowl. Dredge in panko mixture, pressing
firmly to adhere. Repeat process with
remaining 3 cutlets.

STEP 4

Pour vegetable oil into a large heavy
high-sided skillet to come 1⁄2" up sides.
Heat over medium until an instant-read
thermometer registers 400°. Working in
batches and returning oil to 400° after each
batch, carefully lower cutlets into skillet
with tongs and cook, turning halfway
through, until deep golden brown, about
4 minutes. Transfer cutlets to paper towels
to drain; sprinkle lightly with salt.

STEP 5

Place cabbage, red onion, olive oil, and
lemon juice in a medium bowl; season
with salt. Toss, lightly squeezing, until
cabbage is slightly wilted. Add pickles
and toss again just to combine. Serve
cutlets with cabbage salad and reserved
tahini sauce.

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