Breading chicken with panko plus homemade za’atar creates cutlets with tons of nutty, floral, and tangy flavor. Senior food editor Andy Baraghani recommends mixing your own za’atar to ensure that the proportions of bright, lemony sumac and textural sesame seeds are just right for the purposes here. Leftover cutlets and cabbage can be layered between slices of tahini-slathered sourdough for a deliciously crunchy chicken sandwich the next day.
TAHINI SAUCE
Step 1
Whisk garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl to combine; season with salt.
CHICKEN AND ASSEMBLY
Step 2
Place eggs, flour, and panko in 3 separate shallow bowls. Mix sesame seeds, thyme, and sumac into panko.
Step 3
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.
Step 4
Season both sides of a cutlet with salt. Dredge in flour, shaking off excess, then dip into egg wash, letting excess drip back into bowl. Dredge in panko mixture, pressing firmly to adhere. Repeat with remaining cutlets.
Step 5
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.
Step 6
Place cabbage, onion, olive oil, and lemon juice in a medium bowl; season with salt. Toss, lightly squeezing, until cabbage is slightly wilted. Add pickles and toss again just to combine.
Step 7
Serve cutlets with cabbage salad and tahini sauce.
