8 chicken cutlets, pounded to 1/4 inch thickness
Kosher salt
Zahtar Blend
1/3 cup all purpose flour
2 tsp Aleppo chile Flakes
1/4 cup plus 1 Tbl Italian Herbs Extra Virgin Olive Oil, divided
One and half cups lightly packed flat-leaf parsley leaves
4 scallions, thinly sliced on a bias
1 tsp lemon zest, plus 2 Tbl lemon juice
Pomegranate Balsamic Vinegar
1/3 cup finely chopped walnuts

Chicken breast cutlets may score points as a lean, convenient protein source, but they aren’t winning us over when it comes to flavor. That’s where big, bold spices like Zahtar win the day. These cutlets rack up major points as a quick cooking, full flavored, nutrition packed, low sodium weeknight meal. We call that a win!

We cooked these cutlets on season two, episode 6 of our Smidgen Podcast. Give it a listen!


1.Preheat oven to 375°F. Season the chicken on both sides with salt. Combine 1/3 cup Zahtar with the flour.
2.In a wide, shallow dish, combine 1/2 cup Zahtar Blend, the flour and Aleppo Chile Flakes. In a 12-inch stainless-steel skillet over medium-high, drizzle in Italian Herbs Extra Virgin Olive Oil to coat the bottom and heat until shimmering. One piece at a time, transfer the chicken to the flour mixture, coating and pressing onto the skin.
3.Working in two batches of four, add the cutlets to the pan and cook for 3-4 minutes per side or until completely cooked through, the juices run clear when pierced and there’s no visible pink. As you move to the second batch, drizzle in more Italian Herbs Extra Virgin Olive Oil if the pan is dry.
4.For the parsley salad: In a medium bowl, combine the parsley, scallions, lemon zest and juice, the remaining 1 teaspoon of oil and a pinch of salt. Toss to coat.
5.Place the chicken on a platter. Drizzle with Pomegranate Balsamic Vinegar. Mound the greens on top of the hot chicken. Sprinkle with walnuts, reserved Zahtar Blend and a little Aleppo.

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