1/2 cup all-purpose flour
1/2 teaspoon ground black pepper
2 large eggs
2 teaspoons lemon juice
1 cup panko crumbs
1 tablespoon za’atar
Freshly grated zest of 1/2 lemon
4 boneless chicken breasts or boneless thighs, approximately 1 lb. total
We slice each horizontally down center to make the cutlets 1/3 " thick
1/2 cup olive oil
Set up a breading station in 3 separate shallow bowls...
-Flour mixed with black pepper
-Eggs whisked with lemon juice
-Panko crumbs mixed with za'atar, lemon zest and 1/4 teaspoon sea salt
Dredge each piece of chicken in flour, then egg and then panko.
Heat oil in a 9" or 10" pan over medium heat. Fry the chicken; turn over once until cooked through and crispy. (Approximately 3-4 minutes per side). Drain on paper towels. If not using immediately, these can be reheated in a pre-heated 300 oven.
Lemon pepper can be substituted for plain ground pepper
We like to serve these with a tahini sauce, sweet and sour sauce, or a sweet chili pepper dip on the side, and of course couscous or rice.
Serves about 4