A To Z Chicken Cutlets Recipe

• 4 chicken cutlets (about11/2 pounds total)
• 1 six-ounce box falafel mix
• 1-2 teaspoons Aleppo pepper
• 1 tablespoon za'atar spice blend
• salt
• 1 egg (beaten with 1 tablespoon water)
• olive oil (not virgin), for sauteing
• 1 lemon, quartered, for serving

1. Blend falafel mix, Aleppo, za'atar, and salt on a flat plate.
2. Pat chicken dry, if necessary, dip in egg, allowing excess to drip off.
3. Dredge cutlets in falafel-spice blend. Refrigerate for a few minutes to allow coating to adhere.
4. Heat olive oil over medium-high heat.
5. Add cutlets without crowding (you may need to do this in two batches). Cook 2-3 minutes per side, until lightly browned and crispy. Serve with lemon wedges.
6. Note: While this can be served with Middle Eastern side dishes, I really like it with Yukon golds mashed with garlic, and cumin-glazed carrots.

chicken cutlets, falafel mix, pepper, zauatar spice blend, salt, egg, olive oil, lemon

Taken from www.seriouseats.com/recipes/2008/05/aleppo-zaater-indian-spices-kalustyans-chicken-cutlets.html (may not work)