Zahtar Chicken Cutlets with Lemon Parsley Salad

This chicken is a quick supper. Mixing the zahtar with the flour helped the crust adhere to the chicken. Be sure and pound them out for quick cooking!

Ingredients:

8 chicken cutlets, pounded to 1/4 inch thickness
Kosher salt
½ cup Zahtar Blend plus 1 tsp for garnish
1/3 cup all-purpose flour
2 tsp Aleppo Chile Flakes
¼ cup plus 1 Tbl Oregano Extra Virgin Olive Oil, divided
1.5 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 

Directions:

Preheat oven to 375°F. Season the chicken on both sides with salt. 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 Oregano Extra Virgin Olive Oil to coat the bottom and heat until shimmering. One piece at a time, transfer the chicken, skin side down, to the Zahtar/flour mixture, coating and pressing onto the skin. 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 Oregano Extra Virgin Olive Oil if the pan is dry. 

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.

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.