I LOVE crispy chicken cutlets! And this recipe for crispy za’atar chicken is a flavorful and sophisticated twist on a classic. The process is still the same as breading a traditional chicken cutlet, but you simply add za’atar spice, a traditional Middle Eastern blend of spices that features thyme, oregano, sumac, and more. I love to serve these over my new favorite salad, the Jennifer Aniston Salad but you can also serve these with a simple green salad or even roasted sweet potatoes. If you are looking for some great side dishes to accompany this recipe, check out some of my favorites!Jennifer Aniston SaladTurkish Zucchini PancakesGreek Salad with Marinated Chickpeas
1lbchicken tenders or chicken breast cut into strips *see note
1egg + 2 tsp water
2 ¼tspsalt, divided
¼cupavocado oil for pan-frying
Season the chicken with ½ tsp salt
Mix flour and ½ tsp salt in a shallow dish.
Whisk egg and water in a second shallow dish
Combine breadcrumbs, panko, 1 ¼ tsp salt and zaatar in a third shallow dish.
Dredge each chicken tender in flour, tapping off any excess flour, then coat in egg, and finally cover in the breadcrumb mixture.
Press the breadcrumb mixture into the chicken on both sides (this helps keep them crispy)
Heat avocado oil in a skillet over medium-high heat to 350 degrees.
Fry the chicken cutlets for a few minutes on each side, until golden. Set aside on a paper towel to remove excess oil. You can then keep the cutlets warm in the oven if you choose. I set my oven to 250 degrees.
Serve on top of your favorite salad. I love this with my recipe for Jennifer Aniston Salad.
If you are using chicken breast and it is thick, slice it in half lengthwise to make a thinner tender that cooks more quickly.