Chicken breast cutlets may score points as a lean, convenient protein source, but they aren't winning us over when it comes to flavor. That's where big, bold spices and proper technique win the day. This fantastic recipe is part of our Milk Street Cooking School curriculum, and we teach this fan favorite in our Not My Mother's Chicken class. We also cooked them up on season two, episode 6 of our Smidgen Podcast. These cutlets rack up major points as a quick cooking, full flavored, nutrition packed, low sodium weeknight meal. We call that a win!
8 chicken cutlets, pounded to 1/4 inch thickness
½ cup Zahtar Blend plus 1 tsp for garnish
1/3 cup all-purpose ﬂour
2 tsp Aleppo Chile Flakes
¼ cup plus 1 Tbl Oregano Extra Virgin Olive Oil, divided
1.5 cups lightly packed ﬂat-leaf parsley leaves
4 scallions, thinly sliced on a bias
1 tsp lemon zest, plus 2 Tbl lemon juice
Pomegranate Balsamic Vinegar
1/3 cup ﬁnely chopped walnuts
Preheat oven to 375°F. Season the chicken on both sides with salt. In a wide, shallow dish, combine 1/2 cup Zahtar Blend, the ﬂour and Aleppo Chile Flakes. In a 12-inch stainless-steel skillet over medium-high, drizzle in Oregano Extra Virgin Olive Oil to coat the bottom and heat until shimmering. One piece at a time, transfer the chicken, skin side down, to the Zahtar/flour mixture, coating and pressing onto the skin. Working in two batches of four, add the cutlets to the pan and cook for 3-4 minutes per side or until completely cooked through, the juices run clear when pierced and there's no visible pink. As you move to the second batch, drizzle in more Oregano Extra Virgin Olive Oil if the pan is dry.
For the parsley salad:
In a medium bowl, combine the parsley, scallions, lemon zest and juice, the remaining 1 teaspoon of oil and a pinch of salt. Toss to coat.
Place the chicken on a platter. Drizzle with Pomegranate Balsamic Vinegar. Mound the greens on top of the hot chicken. Sprinkle with walnuts, reserved Zahtar Blend and a little Aleppo.