Procedures

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.