Shawarma-spiced chicken cutlets with za'atar tahini slaw
A spiced up cutlet recipe with a slaw you'll want to make again and again
There are many reasons I love chicken cutlets, but I think the top-top is how versatile they are. Smothered with cheese and marinara sauce and baked till bubbly? Done. Thrown on a crusty roll with all the sandwich fixings and extra, extra pickles? Sign me up. Topped with a cold, crunchy slaw that perfectly complements the hot, juicy chicken? Yes, please.
The latter is, admittedly, my favorite way to doctor up a breaded and fried chicken breast – and if my recipe for chicken cutlets topped with Caesar celery slaw brought you here, then you already know this. Today’s recipe is similar in theory because the chicken cutlets serve as a big, crispy, juicy crouton for the creamy, crunch slaw. But this time, we’re adding some warm spices to the breading – allspice, cumin, etc. – that are inspired by shawarma, and we’re keeping the Middle Eastern theme going with the slaw by dressing it in a super zesty, very lemony za’atar tahini sauce. I hope you love it.
Because I always get so many questions about these speckled plates (a lucky secondhand store find!), I’m including a few links for similar ones at a variety of price points.
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