A to Z Chicken Cutlets

by Barbara Hanson

A to Z Chicken Cutlets

About This Recipe


  • 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


  1. 1

    Blend falafel mix, Aleppo, za’atar, and salt on a flat plate.

  2. 2

    Pat chicken dry, if necessary, dip in egg, allowing excess to drip off.

  3. 3

    Dredge cutlets in falafel-spice blend. Refrigerate for a few minutes to allow coating to adhere.

  4. 4

    Heat olive oil over medium-high heat.

  5. 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.

  6. 6

    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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