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by Anthony Salemme, contributing chef
1 1/2 c. Panko bread crumbs
1 tsp. garlic powder
1/2 c. Za’atar spice blend
2 eggs, beaten with 1 Tablespoon water
1/2 c. all-purpose flour
1 1/2 lb. boneless skinless chicken cutlets, pounded thin
Salt and a lot of freshly ground black pepper
Coconut or vegetable oil
Cherry tomatoes , diced for garnish
Set up a breading station with three large mixing bowls: one bowl with Panko, garlic powder, and Za’atar spice mixed with a fork; another with the egg mixture; and the third bowl with flour.
Season chicken with salt and pepper, then coat each piece of chicken in flour and shake off excess. Dip chicken into egg mixture and then into Panko crumb mixture; repeat steps for remaining chicken and set aside on a plate.
In a deep cast-iron skillet over medium-high heat, add 1/4″ oil about 5 Tablespoons. When pan is hot but not smoking, add chicken. Cook until golden brown, 5 to 7 minutes, flipping halfway through. Do not over crowd the pan, so you may have to fry in batches. Transfer to a paper towel-lined plate to drain.
Top with Parsley mint pesto and diced cherry tomatoes. Pictured served with hummus, cucumber yogurt salad and Couscous.
Parsley Mint Pesto
1 cup roasted peanuts (if you want you can substitute walnuts)
1 lemon, zested and juiced
1 cup packed fresh mint leaves
½ cup packed fresh Italian parsley leaves
1 cup extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Put all ingredients in a food processor and puree until smooth.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com.