שניצל עוף בזעתר

על המתכון

מצרכים

• For the chicken
• 2 large boneless, skinless chicken breasts (about 1½ lb / 680 g total), or 4 thin cutlets
• Salt and black pepper
• Breading station
• 2 large eggs
• 1–1½ cups panko or fine breadcrumbs (or a mix)
• 2–3 Tbsp za’atar (plus extra for finishing)
• 1–2 Tbsp sesame seeds (optional but highly recommended)
• ½–1 tsp paprika
• ½ tsp garlic powder
• Pinch of sumac (optional, for brightness)
• For frying
• Neutral oil with high smoke point (canola, vegetable, avocado, or grapeseed) — enough for ½ inch (1–1.5 cm) depth
• To serve
• Lemon wedges
• Tahini sauce (thinned with lemon juice, garlic, and a little water)
• Fresh chopped parsley or cilantro

אופן ההכנה

1. Prep the chickenButterfly each breast (slice horizontally almost all the way through and open like a book) or slice into thinner cutlets. Season both sides lightly with salt and pepper.
2. Set up the station
3. Bowl 2: Beaten eggs
4. Bowl 3: Breadcrumbs mixed with za’atar, sesame seeds, paprika, garlic powder, and a pinch of salt (and sumac if using)
5. Bread the cutletsDredge each piece in flour → shake off excess → dip in egg → coat thoroughly in the seasoned breadcrumb mixture. Press gently so the coating adheres, but don’t pack it densely. Place on a plate or rack.
6. Fry
7. Heat oil in a large heavy skillet over medium-high heat to about 350°F (175°C) — a breadcrumb should sizzle immediately. Fry 1–2 cutlets at a time (don’t crowd) for 2–3 minutes per side until deep golden and cooked through (internal temp 165°F / 74°C). Transfer to a wire rack or paper towels. Sprinkle lightly with extra za’atar or sumac while hot.
8. ServeSqueeze lemon over the top and serve immediately with tahini sauce on the side or drizzled over.