Za’atar Chicken Schnitzel & Israeli Salad
Israeli salad:
1 Red, yellow, or orange bell pepper, cut into 1/3-inch cubes
1/2 English cucumber, cut into 1/3-inch cubes
1/2 Red onion, small, cut into ¼-inch pieces
1 pint Cherry tomatoes, quartered
1/4 cup Fresh parsley, finely chopped
1/4 cup Fresh mint, coarsely chopped
2 tablespoons Extra-virgin olive oil
1 tablespoon Fresh lemon juice
1/2 teaspoon Zaatar
1 teaspoon Sumac
Kosher salt, to taste
Freshly ground black pepper, to taste
1/2 cup Unbleached all-purpose flour
2 Eggs, large
1 cup Panko Japanese breadcrumbs
1 1/2 tablespoons Zaatar
1/2 Lemon, zested
4 Chicken cutlets, 1/4-inch thick, about 1 pound
1/2 cup Extra virgin olive oil
Lemon wedges, for serving

For the Israeli Salad

In a large bowl, combine the bell pepper, cucumber, onion, tomatoes, parsley, and mint. Cover and refrigerate until ready to use.

For the Schnitzel

Heat the oven to 200 degrees F.

Place an ovenproof platter or baking sheet in the oven to warm. In a wide, shallow bowl, stir together the flour, 1 teaspoon salt, and a generous pinch of pepper. Whisk together the eggs and a pinch of salt in another shallow bowl. Combine the panko, za’atar, lemon zest, and a pinch of salt in a third shallow bowl.

Using the flat side of a meat pounder or rolling pin, gently pound each cutlet between 2 sheets of plastic wrap to an ⅛-inch thickness. Pat the cutlets dry and season both sides lightly with salt and pepper. Dredge in the seasoned flour, shaking off excess. Dip in the eggs, letting excess drip off, then gently press into the panko mixture to completely coat. Transfer the cutlets to a large plate.

Heat the ½ cup oil in a 10- to 12-inch skillet over medium-high heat until hot but not smoking. Fry the cutlets in 2 batches, turning once, until cooked through and crispy, about 3 minutes per side. Drain each batch on paper towel-lined plates, season with salt, then transfer to a platter in the oven to keep warm.

To finish the salad, add the 2 tablespoons oil, lemon juice, za’atar, sumac if using, and a generous pinch each of salt and pepper to the vegetable mixture. Toss to combine. Serve the schnitzel with the salad piled on top and lemon wedges on the side.


Sick of all the same old chicken recipes? Try our schnitzel recipe with an Israeli salad of pepper, cucumber, red onion and tomato for a zesty meal that will satisfy and surprise any guest.

Prep time: 25 minutes

Cook time: 15 minutes