Name: Za’atar chicken schnitzel and salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 200g fresh crumbed chicken schnitzels; 2 teaspoon za'atar (see tips); 2 tablespoon red wine vinegar; 1 tablespoon extra virgin olive oil; 2 teaspoon honey; 1 clove honey; 1 clove garlic, crushed; 6 trimmed red radished (90g), sliced thinly; 125 gram chery tomatoes, halved; 1 lebanese cucumber (130g), chopped coarsely; 400 gram canned chickpeas, rinsed, drained; 1/2 cup fresh mint leaves; 2 lemon wedges; 2 pitta breads

Za’atar chicken schnitzel and salad

Spice up dinner with this deliciously succulent za’atar chicken schnitzel and salad recipe - quick and easy and oh-so-tasty!

Serves 2

Prep

15M

Cook

15M

Total

30M

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Ingredients

2 200g fresh crumbed chicken schnitzels

2 teaspoon za'atar (see tips)

2 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

2 teaspoon honey

1 clove honey

1 clove garlic, crushed

6 trimmed red radished (90g), sliced thinly

125 gram chery tomatoes, halved

1 lebanese cucumber (130g), chopped coarsely

400 gram canned chickpeas, rinsed, drained

1/2 cup fresh mint leaves

2 lemon wedges

2 pitta breads

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Place schnitzel on tray, sprinkle with za’atar. Bake for 12 minutes or until golden. Stand for 5 minutes then slice thickly.

3.Meanwhile, combine vinegar, oil, honey and garlic in a large bowl; season. Add radish, tomato, cucumber, chickpeas and mint; toss gently to combine.

4.Serve salad with schnitzel, lemon wedges and pitta bread.

For a vegetarian option, sprinkle haloumi slices with za’atar and pan-fry over medium heat for 1 minute each side. Za’atar is a Middle Eastern spice blend often containing thyme, sumac, sesame seeds and salt. It is available from major supermarkets and delis. To make your own, combine 1 teaspoon dried thyme with ½ teaspoon lightly crushed sesame seeds and ¼ teaspoon each sumac and salt.
Note

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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