Halloumi Chicken Parmesan With Za’atar
Updated March 13, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4garlic cloves, thinly sliced
- 13tablespoons olive oil
- 1(28-ounce) can diced tomatoes
- 1teaspoon ground allspice
- 1teaspoon ground cumin
- Fine sea salt and black pepper
- ¼ cup plus 2 tablespoons heavy cream
- ½ cup all-purpose flour
- 2large eggs, beaten
- 1½ cups panko bread crumbs
- 5tablespoons za’atar
- 1¼ to 1 ½ pounds chicken breasts (4 small breasts or 2 large, each halved crosswise)
- 8ounces halloumi, coarsely grated
Nutritional analysis per serving (4 servings)
1030 calories; 73 grams fat; 21 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 7 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 53 grams protein; 1314 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan, cook the garlic in 3 tablespoons of oil over medium-high heat for 2 minutes, until just starting to soften. Add the tomatoes and their juices, allspice, cumin, ⅛ teaspoon salt and a good grind of pepper. Cover and cook for 20 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have broken down. Remove from the heat and stir in ¼ cup cream and ¼ cup water.
- Step 2
Meanwhile, place the flour, eggs and panko in three separate wide bowls or plates. Mix 3 tablespoons of the za’atar into the panko.
- Step 3
Lay the chicken breasts on a cutting board and, using a meat mallet or the base of a heavy saucepan, lightly bash them until about ½-inch thick. Season with 1 teaspoon salt and a good crack of pepper, then, one by one, coat first in flour, then in the egg mixture and finally in the panko mixture, shaking off the excess as you go.
- Step 4
Heat the broiler to its lowest setting (ideally about 400 degrees) with a rack 8 to 12 inches from the heat source (on the middle rack of the oven if the broiler is part of the oven).
- Step 5
Put 6 tablespoons of oil in a large skillet over medium-high heat. Once hot, fry one chicken breast at a time (or two if your pan is large enough), for 1 minute on each side, until golden, then transfer to a large plate or sheet pan; repeat with the remaining chicken.
- Step 6
Spoon one-third of the tomato sauce onto a large sheet pan and spread to make a thin layer roughly the same size as the chicken cutlets then place the cutlets on top. Spoon the remaining tomato sauce on top to cover the chicken. Sprinkle the halloumi over to form a nice even layer of cheese on top.
- Step 7
Place the sheet pan on the prepared rack and broil for 10 to 15 minutes, or until the cheese is melted. (If you’re planning to assemble ahead and cook from cold, you can bake at 375 degrees for 15 to 20 minutes.) Gently heat the remaining 2 tablespoons za’atar and 4 tablespoons oil in a small pan over medium heat for 1 minute then set aside.
- Step 8
To serve, use a spatula to transfer each piece of chicken onto individual plates. Spoon ½ tablespoon cream over each portion and then drizzle 1 tablespoon of the za’atar oil over the cream.
Private Notes
Comments
1. Put the cutlets into an empty cereal bag and fold the opening under. Then pound them. This prevents "juice" from flying all over. 2. After the breading step, let them rest on a rack for at least 15 minutes. This helps prevent the breading from falling off in the pan. 3. If I make this, I'll freeze the haloumi for a few minutes, to make grating easier.
I haven’t made this recipe yet but I have fried tens of thousands of chicken, pork, veal and other cutlets and the best way to pound them is to layer hem between two sheets of wax paper and using the smooth end pound them until 1/4” thin. 1/2 is way too thick for a fried cutlet. Trust me when I say this. Also use panko with the za’atar and mix thoroughly. I find that halloumi melts best when broiled on low and then set it back under the broiler to finish it off.
I just love ottolenghi. This recipe is a great idea but before I make it I'm going to simplify the heck out of it and reduce the oil! And I like olive oil.
I'm lazy and also needed this as a meal prepped meal for six days so I made some modifications. Step 1, do exactly as written but I used Greek yogurt instead of cream. Step 2, do exactly as written but for three huge butterflied breasts I only needed 2 eggs. Step 3, didn't smash, can't be asked. Step 4, no broiler. Instead preheat normal oven to 400 and line a big metal baking sheet with aluminum foil. Step 5, do as written, but I used avocado oil and it took a little longer than a minute per side for me. Chicken won't be cooked through yet and that's ok. Step 6, don't do any of this, just put the chicken onto the baking sheet you prepped. Step 7, put the chicken into the oven preferably with a meat thermometer. When it hits 155°, put a 2 oz slice of some salty white cheese on each piece of chicken. I bet halloumi is good or whatever but it's Colby jack for me. Put the chicken back into the oven until it hits 165°, then take it out and let it rest for 10 minutes. Make that oil stuff as recommended because it's magical. Step 8, put a bed of the tomato sauce on a plate, slap a cheesy chicken on it, drizzle some za'atar oil on it and have at it. Store the sauce and chicken separately in the fridge. Store the oil in a room temp jar or something. During the week take out a chicken breast and put it in the toaster oven or air fryer until it's warm, heat up the sauce separately, and plate it up as you did the first time.
What a lovely twist on chicken parm. The allspice and cumin were a nice combination with the tomatoes and halloumi. As others have commented, you do not need the amount of olive oil called for. 2 T with the tomatoes and garlic and enough to coat the skillet when pan frying the chicken. Then add enough to the za’atar to make a drizzle.
Not worth the effort, pots and pans. Lacks adequate spicing to achieve middle eastern taste level.