Za'atar Chicken Schnitzel with Sweet Potato Wedges

Updated at: Thu, 17 Aug 2023 02:59:40 GMT

Step 1

Whisk all the ingredients together in a bowl; set aside.

Step 2

Adjust oven rack to the middle position and heat the oven to 450 degrees. Toss potatoes with 1 tablespoon oil and 1/2 teaspoon salt. Arrange potatoes cut side down in and even layer on rimmed baking sheet. Roast until potato bottoms are well browned, 20-25 minutes. Transfer to a serving platter and tent with foil to keep warm.

Step 3

Meanwhile, spread the almond meal in a shallow dish. Lightly beat egg in second shallow dish. Combine panko and za'atar in a third shallow dish.

Step 4

Halve the chicken breasts horizontally to form 4 culets of even thickness. Place 1 cutlet between 2 sheets of plastic wrap and pound to 1/4-inch thickness. Repeat with remaining cutlets. Pat cutlets dry with paper towels and sprinkle with remaining 1/2 teaspoon salt. Working with one cutlet at a time, dredge in meal, dip in egg, allowing excess to drip off, then coat with panko mixture, pressing gently to adhere.

Step 5

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

Step 6

Drizzle potatoes with vinaigrette. Serve chicken with potatoes.

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