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.
Za’atar Chicken Cutlets With Cabbage Salad
By ANDY BARAGHANI