A rendition of Reem Kassis’ chicken schnitzel with za’atar Photo by @foodaism
This recipe from Palestinian cookbook author Reem Kassis uses a familiar Palestinian spice to update a European dish.
Ingredients
- 3 boneless, skinless chicken breasts (6–7 ounces each)
- 1 teaspoon olive oil
- 1 teaspoon soy sauce
- 1 teaspoon fresh lemon juice
- 1 teaspoon finely crushed dried za’atar
- ½ teaspoon salt
- ¼ teaspoon garlic granules
- a few twists of black pepper
- pinch of paprika
- 1 egg
- 1 heaping cup fine unseasoned breadcrumbs
- 1 tablespoon za'atar blend
- vegetable oil, for frying
- 1/4 teaspoon sumac
Directions
- In a bowl, mix one tablespoon za'atar and breadcrumbs and set aside. Pour about ⅛-¼ inch of oil in a cast iron or heavy pan and warm over medium high heat. Turn on your kitchen fan. In a medium bowl, mix remaining ingredients very well. Dip individual chicken breasts in the egg and spice mixture, let excess liquid drip off, then coat in the breadcrumbs. When oil is hot, fry on each side until golden. Serve with a dusting of sumac.
The Forward is free to read, but it isn’t free to produce
I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.
This is a great time to support independent Jewish journalism, because every dollar goes twice as far.
— Rachel Fishman Feddersen, Publisher and CEO
