- 1½ pounds boneless, skinless chicken cutlets (4 cutlets), pounded to ¼-inch thickness
- Kosher salt
- 1/4 cup plus 1 teaspoon za’atar
- 3 tablespoons all-purpose flour
- 3/4 teaspoon paprika and cayenne mixed
- 2 tablespoons plus 1 teaspoon olive oil
- 3/4 cup lightly packed flat-leaf (Italian) parsley leaves
- 2 scallions/green onions, thinly sliced on a bias
- 1/2 teaspoon lemon zest, plus 1 tablespoon lemon juice
- 2 tablespoons pomegranate molasses
- 3 tablespoons finely chopped walnuts
Season the chicken all over with 1½ teaspoons of salt. In a small bowl, combine ¼ cup of the za’atar, the flour and pepper; pour into a wide, shallow dish. In a 12-inch stainless-steel skillet over medium-high, heat 2 tablespoons of the oil until shimmering.
One cutlet at a time, transfer the chicken to the za’atar mixture, coating and pressing all sides. Add the cutlets to the pan and cook for about 3 minutes per side, or until well browned. Transfer to a platter.
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. Drizzle the molasses evenly over the chicken, then mound the greens over the cutlets. Sprinkle with walnuts and the remaining za’atar.
Tip: Don’t substitute chicken breasts here without pounding the meat first. Boneless, skinless chicken cutlets were ideal for fast cooking and are widely available at grocers. If you only have chicken breasts, use a meat mallet or heavy skillet to flatten them to an even ¼ inch.