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Breading chicken with panko plus homemade za’atar creates cutlets with tons of nutty, floral, and tangy flavor. Senior food editor Andy Baraghani recommends mixing your own za’atar to ensure that the proportions of bright, lemony sumac and textural sesame seeds are just right for the purposes here. Leftover cutlets and cabbage can be layered between slices oftahini-slathered sourdough for a deliciously crunchy chicken sandwich the next day.
Ingredients
4 Servings
Tahini Sauce
Chicken and assembly
tahini Sauce
Step 1
Whisk garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl to combine; season with salt.
Chicken and Assembly
Step 2
温馨的e eggs, flour, and panko in 3 separate shallow bowls. Mix sesame seeds, thyme, and sumac into panko.
Step 3
Working one at a time, hold a long knife parallel to a cutting board and cut chicken breasts in half, slicing along a long side to make 4 thin cutlets. Place a cutlet between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound to ⅓" thick. Repeat with remaining cutlets.
Step 4
Season both sides of a cutlet with salt. Dredge in flour, shaking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Repeat with remaining cutlets.
Step 5
Pour vegetable oil into a large heavy high-sided skillet to come ½" up sides. Heat over medium until an instant-read thermometer registers 400°. Working in batches and returning oil to 400° after each batch, carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes. Transfer cutlets to paper towels to drain and sprinkle lightly with salt.
Step 6
温馨的e cabbage, onion, olive oil, and lemon juice in a medium bowl; season with salt. Toss, lightly squeezing, until cabbage is slightly wilted. Add pickles and toss again just to combine.
Step 7
Serve cutlets with cabbage salad and tahini sauce.
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Reviews (1)
Back to TopLoved this! Important to have fresh sumac and oregano to make sure the flavors pop. And salting the chicken is super important. I would even add a little salt to the panko mixture. Our chicken breasts were a little thick (which wasn’t a bad thing!) so I fried each one for 5 minutes instead to ensure they were cooked through. And I served it with tzatziki as well as tahini which was a hit.
Dana A
New York
6/13/2023