Israeli Chicken Cutlet with Arugula Salad

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Za’tar is a dried herb mix that is popular in Middle Eastern cuisine. Za’tar is usually made by grinding hyssop leaves into a powder, then mixed with other ingredients such as toasted sesame seeds, sumac, and sometimes cumin.

Serves 4

Ingredients

1 split chicken breast, boneless, skin removed (about 1 1/2 pounds)
2 cups whole wheat breadcrumbs*
2 tablespoons Za’tar
1 tablespoon ground flax seed or sesame seeds
pinch of cayenne
1 extra large egg
1/4 cup flour
1/2 pound arugula, washed and dried
1/2 lemon, thinly sliced
1 tablespoon olive oil
1/2 teaspoon salt

Ingredients for Dressing

2 tablespoons extra virgin olive oil
1 tablespoon sherry vinegar
2 teaspoons fresh lemon juice, (about 1/2 a lemon)
1 teaspoon lemon zest, (zest from about 1 lemon)
1 teaspoon toasted cumin seeds
1/2 teaspoon Dijon mustard
1/4 freshly ground pepper
1/2 teaspoon salt

Directions

Separate the two chicken breasts. With a sharp knife, slice each breast horizontally, making 4 even cutlets. Place each cutlet inside a piece of folded plastic wrap or wax paper. With a mallet or heavy metal spoon, pound all the cutlets until they are about 1/8 inch thick.

On a large plate, mix the breadcrumbs, Za’tar, flax or sesame seeds and set aside. On another plate, sprinkle the flour. In a shallow bowl beat the egg. Sprinkle one of the cutlets with a little salt and pepper, then dip both sides in the flour, shaking off excess flour. Then dip the cutlet in the egg and then dredge the cutlet in the breadcrumb mixture. Repeat with the remaining cutlets and refrigerate them while you prepare the salad.

In a large bowl, whisk all the ingredients for the dressing together. Season with salt and pepper to taste. Toss the arugula and lemon slices with the dressing. If the salad tastes too tart, add an additional tablespoon of olive oil.

In a large heavy skillet over medium-heat, heat a few tablespoons of oil. Sauté two cutlets at a time until both sides are golden brown and the center is no longer pink (about 6-8 minutes total). Transfer to a paper towel to drain excess oil and repeat with the last two cutlets. Serve immediately with the arugula salad.

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Make It A Meal

Serve with Asparagus Soup or Orange Sherbet.

Wine Pairing

Pinot Blanc, Sauvignon Blanc