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Za’atar Chicken Cutlets and Lemon-Parsley Salad

Za’atar Chicken Cutlets and Lemon-Parsley Salad

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Our search for ways to spice up weeknight chicken took us to the Middle East where za’atar is a popular seasoning blend that often includes sesame seeds, sumac, thyme, oregano, marjoram and salt. We were influenced by Ana Sortun, who often uses za’atar at her Oleana restaurant in Cambridge, Massachusetts. She calls za’atar “craveable” and jokes, “I can imagine it as the next Doritos flavor.” Her recipe for crispy lemon chicken with za’atar calls for making a lemon confit and stuffing it under the skin of whole halves of deboned chicken along with cubes of butter. We took a simpler tack and coated chicken cutlets in a flour-za’atar mixture. We also used lemon zest and juice in our sauce along with tart and smoky Aleppo pepper, which has a fruity, moderate heat. If you can’t find Aleppo pepper, sweet paprika is a decent substitute, but add a pinch of cayenne for a touch of heat.

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
  • 1½

    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

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

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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