Place each chicken cutlet between two sheets of plastic wrap or in a zip lock bag. Pound to an even thickness of about half an inch using a meat mallet or heavy pan, paying particular attention to any thicker areas. Even thickness means the whole cutlet cooks through at the same time. Season both sides of each cutlet with kosher salt and black pepper.

Working one cutlet at a time, dip in the seasoned flour and shake off any excess. Then dip in the za'atar egg wash, letting any excess drip off. Then lay in the za'atar panko and press down firmly on both sides so the crust adheres completely. There should be no bare patches. Repeat with all four cutlets and set aside on a plate.

Heat the olive oil in a large heavy skillet over medium high heat until shimmering. The oil should come about a third of the way up the side of the cutlet for a proper shallow fry. Add the cutlets in a single layer without overcrowding. If the pan is not large enough, fry in two batches.

Fry for 6 to 7 minutes per side without moving them, until the crust is deeply golden and the internal temperature reaches 165F. The crust should look evenly browned all the way across, not just at the edges. Transfer immediately to a wire rack. Do not stack the cutlets on the rack or the steam will make the bottom crust soggy.

Thinly slice the cabbage and very thinly slice the red onion. Add both to a large bowl. Add the chopped fresh mint, dried mint, olive oil, lemon juice, sumac, salt, and black pepper. Toss everything together until every piece of cabbage is evenly coated in the dressing. Taste and adjust lemon and salt as needed.

Place each crispy za'atar cutlet on a plate and pile the malfouf salad generously on top so it sits over the whole cutlet. Serve immediately while the cutlet is hot and the salad is crisp.