Za'Atar Crusted Chicken with Lemon Parsley Salad
- 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
- Season the chicken all over with 1½ tsp. of salt.
- In a pie plate combine ¼ cup of the za'atar, flour and aleppo pepper mixing well.
- In a stainless-steel skillet over medium heat begin to heat 2 T. of the olive oil.
- Dip each cutlet into the za'atar mixture, coating and pressing into all sides.
- Add the chicken to the skillet and cook about 3 minutes per side or until well browned.
- Transfer to a plate to keep warm.
- Salad:
- 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.
- Mix well.
- Plate the chicken, drizzle with the pomegranate molasses then mound the salad over the cutlets.
- 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/
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