Za'atar Chicken Cutlet with Lebanese Cabbage Salad is one of the dinners my Lebanese husband requests more than anything else in this house. Chicken cutlets pounded thin, dredged in za'atar-spiced panko, and shallow fried until deeply golden and impossibly crispy, served with a bright, lemony Lebanese cabbage salad piled right on top.
A Quick Look at the Recipe
✅ Recipe Name: Za'atar Chicken Cutlet with Lebanese Cabbage Salad
🕒 Ready In: ~ 30 minutes
👪 Serves: 4 servings
🍽 Calories: ~ 711 per serving (estimated)
🥣 Main Ingredients: Chicken, za'atar, cabbage, mint, red onion, lemon, extra virgin olive oil
👌 Difficulty: Easy
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My husband grew up eating malfouf salad, the Lebanese cabbage and lemon salad and it is one of his favorites. The fresh mint, sumac, and lemon combination is distinctly Levantine and it cuts through the richness of the fried cutlet perfectly!
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Why You'll Love This Recipe
The za'atar is in two layers. Mixed into the egg wash and stirred into the panko so every single bite of that crust is herby, nutty, and deeply fragrant.
The malfouf salad is the move. Thinly sliced cabbage, fresh mint, sumac, and lemon. It is bright, crunchy, and the perfect counterpoint to a hot crispy cutlet.
Shallow fried on the stovetop. No deep fryer needed, just a good pan, enough olive oil, and 6 to 7 minutes per side for a golden crust that stays crispy on a wire rack.
Ready in 30 minutes. Pound, dredge, fry, toss the salad, and plate. That is genuinely the whole recipe.
Za'atar Chicken Cutlet with Lebanese Cabbage Salad Video
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Ingredient Notes
Za'atar: A Middle Eastern spice mix made from dried thyme, sesame seeds, sumac, and salt that is used widely across Lebanese, Palestinian, and broader Levantine cooking. It adds layers of that distinctive herby, nutty, slightly tangy flavor all the way through. My husband grew up eating za'atar drizzled in olive oil and scooped up with warm pita for breakfast and the fragrance of it in a hot pan is immediately and deeply familiar to him. If you want to learn more about za'atar and other Levantine spices, my Mediterranean herbs and spices guide covers everything you need.
Panko Breadcrumbs: Panko gives you a lighter, airier, crispier crust than regular breadcrumbs because the flakes are larger and create more surface area for browning.
The Three-Stage Dredge: Flour with garlic and onion powder first, then the za'atar egg wash, then the za'atar panko. Each stage has a job. The flour creates a dry surface for the egg to cling to. The egg creates a wet surface for the panko to stick to. The panko creates the crust. Skip any stage and the whole system falls apart.
Malfouf Salad: Malfouf means cabbage in Arabic, and malfouf salad is a classic Lebanese side dish. It is cabbage at its most elemental, shredded thin, dressed with lemon juice, olive oil, fresh mint, dried mint, sumac, salt, and pepper, and served immediately while the cabbage still has its crunch. The fresh and dried mint together is a specifically Lebanese technique that gives the salad both a bright immediate mint flavor and a deeper, slightly more earthy mint note underneath it. The sumac adds a tangy citrusy depth that makes the whole salad taste more complex.
Sumac: Sumac is a deep red berry ground into a tart, fruity powder that is one of the defining spices of Levantine cooking. It adds a citrusy tang that layers beautifully on top of the lemon juice without simply doubling it. It is the same spice I use in my Mediterranean Hummus Bowl, and my Sheet Pan Beef Shawarma, and it is worth keeping in your pantry permanently.
Extra Virgin Olive Oil: Used for both frying the cutlets and dressing the salad. In the pan it creates a rich flavorful fry that gives the crust a golden color and a depth. In the salad, it is the base of the dressing and its fruity richness ties the lemon and sumac together. Use a good one throughout. See my Olive Oil Guide to help guide you.
Pro tip
The Secret to Perfect Cutlets
Use a wire rack after frying, not paper towels. Paper towels trap steam under the cutlet and make the bottom soggy. A wire rack lets the air circulate all the way around and the crust stays crispy from the moment it comes out of the pan until it hits the plate.
Substitutions & Variations
No za'atar? You can make a quick version by combining dried thyme, sesame seeds, sumac, and a pinch of salt. It will not be identical to a prepared za'atar blend but it captures the main flavor notes. Worth seeking out the real thing though.
No fresh mint for the salad? Use an extra quarter teaspoon of dried mint. The salad will have a slightly more muted mint flavor but the sumac and lemon will still carry it.
Want to add more to the salad? Thinly sliced cucumber or shredded carrots are both very much at home in a Lebanese cabbage salad. Add them in the same quantity as the cabbage and dress everything together.
FAQ
Either the cutlet was not dried properly before dredging, the panko was not pressed on firmly enough, or the oil was not hot enough when the cutlet went in. Make sure the cutlet is patted dry before the flour goes on, press the panko firmly onto every inch of the surface, and wait until the oil is shimmering before the cutlet goes in. Moving the cutlet too soon is also a common cause, leave it undisturbed for the full 6 to 7 minutes per side.
Yes. Place the dredged cutlets on a wire rack set over a sheet pan. Spray generously with olive oil spray on both sides. Bake at 425F for 20 to 25 minutes until golden and cooked through to 165F. The crust will not be as deeply golden or as crispy as the fried version but the za'atar flavor comes through beautifully.
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⭐️ Recipe
Za'atar Chicken Cutlet with Lebanese Cabbage Salad
Ingredients
Za'atar chicken cutlets
- 4 chicken cutlets pounded to an even thickness
- 3 large eggs beaten
- 1 teaspoon za'atar for egg wash
- 1 cup all purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups panko breadcrumbs
- ⅓ cup za'atar for the panko
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ⅓ cup extra virgin olive oil for frying
Lebanese cabbage salad (malfouf)
- ¾ head green cabbage thinly sliced
- ½ medium red onion very thinly sliced
- 10 fresh mint leaves chopped
- ½ teaspoon dried mint
- 3 tablespoon extra virgin olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon sumac
- Salt and black pepper to taste
Instructions
Set up the dredging station
- Add the flour, garlic powder, and onion powder to the first bowl and whisk to combine. Beat the eggs with the za'atar in the second bowl. Add the panko and za'atar to the third bowl and mix until the za'atar is evenly distributed through the breadcrumbs.3 large eggs, 1 teaspoon za'atar , 1 cup all purpose flour, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 cups panko breadcrumbs, ⅓ cup za'atar for the panko
Prep the chicken
- 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.1 teaspoon kosher salt, ½ teaspoon black pepper, 4 chicken cutlets
Dredge the cutlets
- 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.
Fry the cutlets
- 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.⅓ cup extra virgin olive oil for frying
- 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.
Make the malfouf salad
- 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.¾ head green cabbage, ½ medium red onion, 10 fresh mint leaves, ½ teaspoon dried mint, 3 tablespoon extra virgin olive oil, ¼ cup fresh lemon juice, ½ teaspoon sumac, Salt and black pepper to taste
Plate and serve
- 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.
Did you make this recipe? Let me know!