Search Posts
Recent Posts
- Outdoors in RI: Help keep recreation areas clean. Invasive Milfoil, trash. 2A update – Jeff Gross July 26, 2024
- Real Estate in RI: Highest-ever sale in Queen’s Grant, EG $1.25M, by Residential Properties July 26, 2024
- Homeless in RI: Gov. Newsom issues Executive Order. Remove California’s encampments. July 26, 2024
- Let the games begin. XXXIII Summer Olympics – John Cardullo July 26, 2024
- GriefSPEAK: What would you do? – Mari Dias Nardolillo July 26, 2024
Categories
Subscribe!
Thanks for subscribing! Please check your email for further instructions.
![Za'Atar Chicken RINewsToday](https://rinewstoday.com/wp-content/uploads/2021/03/ZaAtar-Chicken-scaled.jpeg)
Za’atar Crispy Chicken with Parsley Mint Peanut Pesto – Anthony Salemme
by Anthony Salemme, contributing chef
Chicken
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.
_____
![](https://rinewstoday.com/wp-content/uploads/2020/12/Anthony-Salemme-new-photo-812x1024.jpg)
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com.