Crispy Chicken Schnitzel with Panko

Instructions

Make the vinaigrette

In a medium bowl, whisk all the vinaigrette ingredients together.

Make the chicken and potatoes

Adjust an oven rack to the middle position and preheat the oven to 450°F (230°C). Line a rimmed baking sheet with aluminum foil.

On the prepared baking sheet, toss the potatoes with 1 tablespoon oil and 1/4 teaspoon salt. Arrange potatoes cut side down in an even layer on the baking sheet. Roast until the potato bottoms are well browned, 20 to 25 minutes. Transfer to a serving platter and tent with foil to keep warm.

Meanwhile, spread the flour in a shallow dish. Lightly beat the egg in a second shallow dish. Combine the panko and za'atar in a third shallow dish. TESTER TIP: The za'atar tends to settle to the bottom of the panko mixture so be sure to mix it up before dredging each cutlet.

Halve the chicken breasts horizontally to form 4 cutlets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to 1/4inch (6-mm) thickness. Repeat with the remaining cutlets.

Pat the cutlets dry with paper towels and sprinkle with the remaining 1/2 teaspoon salt. Working with 1 cutlet at a time, dredge in the flour, dip in egg, allowing excess to drip off, then coat with the panko mixture, pressing gently to adhere.

Line a second rimmed baking sheet with a double layer of paper towels and set a baking rack inside it. Heat the remaining 1/2 cup oil in a 12inch (30-cm) nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in the skillet and cook until deep golden brown, 2 to 3 minutes per side. Transfer the cutlets to the rack on the prepared baking sheet and repeat with the remaining 2 cutlets. Season with salt and pepper to taste.

Drizzle the potatoes with the vinaigrette. Serve the chicken cutlets with the potatoes.

Mains