Za’atar Crispy Chicken with Tomato-Olive Tapenade

Name: Za’atar Crispy Chicken with Tomato-Olive Tapenade
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pint cocktail tomatoes, diced; 1/4 cup pitted green olives, diced; 2 garlic cloves, minced; 3-4 Tbsp. extra virgin olive oil; Kosher salt and freshly cracked black pepper, to taste; 2 large thyme sprigs, stems removed and leaves chopped; 3 large eggs, beaten; 1 cup all-purpose flour; 1 cup panko bread crumbs; 2 Tbsp. sesame seeds; 1/4 cup za'atar seasoning; 2 boneless, skinless chicken breasts (about 1 1/2 lb. total); Kosher salt, to taste; 2-3 cups vegetable oil, for frying

Ingredients

Tapenade:

1 pint cocktail tomatoes, diced
1/4 cup pitted green olives, diced
2 garlic cloves, minced
3-4 Tbsp. extra virgin olive oil
Kosher salt and freshly cracked black pepper, to taste
2 large thyme sprigs, stems removed and leaves chopped

Chicken:

3 large eggs, beaten
1 cup all-purpose flour
1 cup panko bread crumbs
2 Tbsp. sesame seeds
1/4 cup za'atar seasoning
2 boneless, skinless chicken breasts (about 1 1/2 lb. total)
Kosher salt, to taste
2-3 cups vegetable oil, for frying

Steps

Step 1:

Prepare the tapenade: Combine all ingredients in a medium bowl, stir well to combine, then refrigerate until ready to use.

Step 2:

Place eggs, flour, and panko in separate shallow bowls. Mix sesame seeds and za’atar into the panko.

Step 3:

Cut chicken breasts horizontally in half to make 4 thin cutlets. Place the cutlets between 2 sheets of wax or parchment paper and use a mallet to pound to 1/2″ thick.

Step 4:

Season the cutlets with salt. Dredge in flour, shaking off excess, then dip into egg wash, letting excess drip back into the bowl. Dredge in panko mixture, pressing firmly to adhere then set aside. Repeat with remaining cutlets.

Step 5:

Pour vegetable oil into a large, heavy, high-sided skillet to come 1/2″ up sides. Heat over medium heat until temperature reaches 375°F. Line a baking sheet with paper towels and place a wire rack on top and set aside.

Step 6:

Work in batches to cook each cutlet until golden brown, flipping halfway through, about 3-4 minutes each side. Transfer to a wire rack. Be sure to bring oil back to 375°F before frying the next batch.

Step 7:

Serve chicken cutlets warm with tapenade over top and garnished with fresh thyme as desired.