Recipe from Milk Street.
- 1.5 pounds boneless, skinless chicken breast cutlets (4 cutlets), pounded to 1/4 inch thickness
- Kosher salt
- 1/4 cup plus 1 teaspoon za’atar
- 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
For the optional parsley salad topping:
- 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 1½ teaspoons of 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 the 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.