Name: Crispy Za'atar Chicken Cutlets with Sweet Potato Wedges
Total time: 35 min
Yield: Serves 4
Ingredients: 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided; 1/4 cup chopped fresh dill, parsley, and/or tarragon; 1 shallot, minced; 2 tablespoons red wine vinegar; 3/4 teaspoon plus 1/8 teaspoon table salt, divided; 1 1/2 pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch-wide wedges; 2 large eggs; 1 cup panko bread crumbs; 2 tablespoons za'atar; 2 (8-ounce) boneless skinless chicken breasts, trimmed

Crispy Za'atar Chicken Cutlets with Sweet Potato Wedges

By Joe Gitter

Published on September 14, 2026

Time

35 minutes

Yield

Serves 4

Crispy Za'atar Chicken Cutlets with Sweet Potato Wedges

Ingredients

½ cup plus 3 tablespoons extra-virgin olive oil, divided¼ cup chopped fresh dill, parsley, and/or tarragon1 shallot, minced2 tablespoons red wine vinegar¾ teaspoon plus ⅛ teaspoon table salt, divided1 ½ pounds sweet potatoes, unpeeled, cut lengthwise into 1-inch-wide wedges2 large eggs1 cup panko bread crumbs2 tablespoons za'atar2 (8-ounce) boneless skinless chicken breasts, trimmed

Before You Begin

The breasts will be easier to slice into cutlets if you chill them in the freezer for about 15 minutes. You can also skip halving the breasts and use four (4-ounce) chicken cutlets. Pork or veal cutlets also work well. Try other herb or spice blends, such as herbes de Provence or ras el hanout, in place of the za’atar.

Make a quick tahini sauce to serve with the chicken by combining ¼ cup each tahini and water, 2 tablespoons lemon juice, and 2 garlic cloves, minced to paste; season with salt to taste.

Instructions

Adjust oven rack to middle position and heat oven to 450 degrees. Whisk 2 tablespoons oil, ¼ cup chopped dill, 1 minced shallot, 2 tablespoons vinegar, and ⅛ teaspoon salt together in bowl; set vinaigrette aside.

Toss 1½ pounds sweet potatoes, cut lengthwise into 1-inch-wide wedges, with 1 tablespoon oil and ¼ teaspoon salt and arrange cut side down in even layer on rimmed baking sheet. Roast until potatoes are softened and bottoms are well browned, about 15 minutes.

Meanwhile, lightly beat 2 eggs in shallow dish. Combine 1 cup panko and 2 tablespoons za’atar in second shallow dish. Halve each of 2 boneless skinless chicken breasts horizontally and pound between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat cutlets dry with paper towels and sprinkle with remaining ½ teaspoon salt. Working with 1 cutlet at a time, dip in egg, allow excess to drip off, then coat with panko mixture, pressing gently to adhere; transfer to large plate.

Line serving platter with double layer of paper towels. Heat remaining ½ cup oil in 12-inch skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and cook until deep golden brown, about 2 minutes per side. Transfer cutlets to prepared platter and repeat with remaining 2 cutlets. Season with salt and pepper to taste. Discard paper towels and arrange potatoes on platter with chicken. Drizzle potatoes with vinaigrette and serve.