Name: Za’atar Chicken Cutlets With Cabbage Salad
Yield: 4 Servings
Ingredients: 1 small garlic clove, finely grated; ½ cup tahini (such as Soom); ¼ cup fresh lemon juice; 3 Tbsp. extra-virgin olive oil; Kosher salt; 3 large eggs, beaten to blend; 1 cup all-purpose flour; 1 cup panko; ½ cup raw white sesame seeds; ⅓ cup crushed dried thyme and/or oregano; ¼ cup sumac; 2 skinless, boneless chicken breasts (about 1½ lb. total); Kosher salt; Vegetable oil (for frying; 3–4 cups); ½ head of green cabbage, thinly sliced; ½ small red onion, very thinly sliced; 2 Tbsp. extra-virgin olive oil; 2 Tbsp. fresh lemon juice; 6 salt-brined Middle Eastern–style or other pickles, halved lengthwise, sliced on a diagonal

Zaatar Chicken breast recipe Cutlets With Cabbage Salad recipe with

Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio

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 of tahini-slathered sourdough for a deliciously crunchy chicken sandwich the next day.

Recipe notes

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