Servings: 4 servings
- 3 large eggs, beaten to blend
- 1 cup all-purpose flour
- 1 cup panko
- ½ cup Collected Foods Zaatar
- 2 skinless, boneless chicken breasts (about 1½ lb. total)
- Kosher salt
- Vegetable Oil or neutral oil for frying
- Place eggs, flour, and panko in 3 separate shallow bowls. Mix zaatar into panko.
- Working one at a time, hold a long knife parallel to a cutting board and cut chicken breasts in half, slicing along a long side to make 4 thin cutlets. Place a cutlet between 2 large sheets of wax paper or plastic wrap. Using a meat mallet or rolling pin, pound to ⅓" thick. Repeat with remaining cutlets.
- Season both sides of a cutlet 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. Repeat with remaining cutlets.
- Pour vegetable oil into a large heavy high-sided skillet to come ½" up sides. Heat over medium until an instant-read thermometer registers 400°.
- Working in batches and returning oil to 400° after each batch, carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes.
- Transfer cutlets to paper towels to drain and sprinkle lightly with salt.
- Can be served with fresh squeeze of lemon or tahini sauce