In the first few pages of Michael Solmonov’s book, Zahav: A World of Israeli Cooking, he describes his father’s chicken schnitzel as a thing of beauty. “…Schnitzal took me to a happy place where everything is beige and crunchy,” he says. A feeling we can relate to, can’t we? I’ve adapted Michael’s recipe to make this za’atar breaded chicken. Admittedly, this is one for the days we crave comfort. Still, this is anything but your average limp, greasy breaded chicken.
Why this recipe for breaded chicken works
As you would expect of a breaded chicken recipe, this is very simple to make. We start by slicing two chicken breast halves into thinner cutlets, and then we pound them to tender perfection.
As the name implies, za’atar–a mixture of Mediterranean wild thyme and sesame seed–takes center-stage in flavoring the crust for this breaded chicken. And no deep-frying required, these tender breaded chicken will cook in four minutes or so in a little bit of excellent extra virgin olive oil and ghee. And in those short minutes, we achieve a nice golden, extra crispy outer crust, while the chicken turns melt-in-your-mouth tender on the inside. Perfection!
What to Serve with this Za’atar Breaded Chicken
To serve with this breaded chicken, I like a generous drizzle of tahini sauce and a side of balela salad or this 3-ingredient Mediterranean salad.
More Recipes to Try:
Za’atar Roasted Chicken 5 from 13 reviews
1/2 to 3/4 cup whole wheat flour (or all-purpose flour, if you prefer) 2 eggs whisked with 2 tbsp water (egg wash) 1/2 cup plus 2 tbsp plain bread crumbs 1/4 cup toasted sesame seeds 3 tbsp heaping za’atar spice 1 tsp garlic powder
Sheet Pan Paprika Chicken and Veggies Mediterranean Vegan Wraps with Cauliflower and Tahini Mediterranean Grilled Zucchini Salad Sicilian Fish Stew
