Zataar Crusted Chicken Cutlets with Arugula Salad

Ingredients

• FOR THE BRINE (OPTIONAL):
• 4 cups water
• 3 tablespoons sea salt
• 1 tablespoon black peppercorns
• 1 lemon, sliced
• 1 sprig parsley, with leaves
• FOR THE CHICKEN CUTLETS:
• 1 pound boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1/2 cup almond flour
• 2 tablespoons zaatar
• 1 teaspoon garlic powder
• 1 tablespoon avocado oil
• FOR THE ARUGULA SALAD:
• 4 cups arugula
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon flaked sea salt, such as Maldon
• 1/2 lemon

Instructions

1. Make the brine: In a medium saucepan, combine the water, salt, peppercorns, lemon slices, and parsley sprig. Bring to a boil, stirring to dissolve the salt completely.
2. Allow the brine to cool completely to room temperature or below (this is important for food safety).
3. Submerge the chicken in the cooled brine and let sit for at least 1 hour.
4. Remove the chicken from the brine and place on a non-wooden surface. Pat dry completely with paper towels.
5. Place each chicken breast into a separate Ziploc bag, seal, and pound with a meat tenderizer or hammer until about 1/2-inch thick.
6. Remove the chicken from the bags and season both sides with salt and pepper.
7. In a shallow bowl, whisk the egg. In a separate wide, shallow bowl, mix together the almond flour, zaatar, and garlic powder.
8. Dip each chicken breast into the egg, then coat in the almond flour mixture. Set aside.
9. Heat the avocado oil in a large skillet over medium-high heat.
10. Add the chicken to the skillet and cook for 3 to 4 minutes per side, until golden and cooked through.
11. While the chicken cooks, make the arugula salad: toss the arugula with olive oil and flaked sea salt in a medium bowl.
12. Plate the chicken with a heaping portion of arugula salad, then squeeze fresh lemon juice over everything before serving.

Original recipe photo