Zaatar Chicken Cutlets with Lemon-Parsley Salad

Adapted from Milk Street

Zaatar Chicken Cutlets with Lemon-Parsley Salad


  • 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
  • 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



Season the chicken with 1.5 teaspoons kosher salt.


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


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.


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.


Drizzle the molasses evenly over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and the remaining za’atar.

Rating: 5 out of 5.

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