A to Z Chicken Cutlets
by Barbara Hanson
The ingredients for this recipe were purchased at Kalustyans, which you can read about on Serious Eats: New York.
Ingredients
4 chicken cutlets (about1½ pounds total)
1 six-ounce box falafel mix
1-2 teaspoons Aleppo pepper
1 tablespoon za’atar spice blend
salt
1 egg (beaten with 1 tablespoon water)
olive oil (not virgin), for sautéing
1 lemon, quartered, for serving
Procedure
1. Blend falafel mix, Aleppo, za’atar, and salt on a flat plate.
2. Pat chicken dry, if necessary, dip in egg, allowing excess to drip off.
3. Dredge cutlets in falafel-spice blend. Refrigerate for a few minutes to allow coating to adhere.
4. Heat olive oil over medium-high heat.
5. Add cutlets without crowding (you may need to do this in two batches). Cook 2-3 minutes per side, until lightly browned and crispy. Serve with lemon wedges.
Note: While this can be served with Middle Eastern side dishes, I really like it with Yukon golds mashed with garlic, and cumin-glazed carrots.
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