Zaatar Chicken Cutlets with Lemon-Parsley Salad

Adapted from Milk Street

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Zaatar Chicken Cutlets with Lemon-Parsley Salad

Ingredients

1.5 pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to 1/4 inch thickness

Kosher salt

1/4 cup plus 1 teaspoon zaatar

3 tablespoons all-purpose flour

3/4 teaspoon aleppo pepper (or substitute with a few pinches of paprika and cayenne)

2 tablespoons plus 1 teaspoon olive oil

LEMON-PARSLEY SALAD

3/4 cup lightly packed flat-leaf parsley leaves

2 scallions, thinly sliced

1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice

2 tablespoons pomegranate molasses

3 tablespoons finely chopped walnuts

Instructions

1

Season the chicken with 1.5 teaspoons kosher salt.

2

In a wide shallow dish, combine ¼ cup of the za’atar, the flour and pepper.

3

In a 12-inch stainless-steel skillet over medium-high, heat 2 tablespoons of the oil until shimmering.

4

One cutlet at a time, transfer the chicken to the za'atar mixture, coating and pressing all sides.

5

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

6

FOR SALAD: 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.

7

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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Zaatar Chicken Cutlets with Lemon-Parsley Salad

Adapted from Milk Street