Za'Atar Crusted Chicken with Lemon Parsley Salad
 
Ingredients
  • 1½ pounds boneless, skinless chicken breast cutlets, pounded to ¾ " thickness
  • Kosher salt
  • ¼ cup + 1 tsp. Za'Atar
  • 3 T. all-purpose flour
  • ¾ tsp. Aleppo chiles
  • 2 T. + 1 tsp olive oil
  • ¾ cup lightly packed Italian or curly parsley leaves
  • 2 scallions, thinly sliced on the bias
  • ½ tsp. lemon zest + 1 T lemon juice
  • 2 T. pomegranate molases
  • 3 T. chopped walnuts - toasted
Instructions
  1. Season the chicken all over with 1½ tsp. of salt.
  2. In a pie plate combine ¼ cup of the za'atar, flour and aleppo pepper mixing well.
  3. In a stainless-steel skillet over medium heat begin to heat 2 T. of the olive oil.
  4. Dip each cutlet into the za'atar mixture, coating and pressing into all sides.
  5. Add the chicken to the skillet and cook about 3 minutes per side or until well browned.
  6. Transfer to a plate to keep warm.
  7. Salad:
  8. In a medium bowl combine the parsley, scallions, lemon zest and juice and the remaining 1 tsp. of olive oil with a pinch of salt.
  9. Mix well.
  10. Plate the chicken, drizzle with the pomegranate molasses then mound the salad over the cutlets.
  11. Sprinkle with walnuts and remaining za'atar.
Recipe by at https://www.theorangebee.com/spice-up-your-life-zaatar-crusted-chicken-with-lemon-parsley-salad/