Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie StrangioBreading chicken with panko plus homemade za’atar creates cutlets with tons of nutty, floral, and tangy flavor.
salt-brined Middle Eastern–style or other pickles, halved lengthwise, sliced on a diagonalWhisk garlic, tahini, lemon juice, oil, and ¼ cup water in a small bowl to combine; season with salt.
Working in batches and returning oil to 400° after each batch, carefully lower cutlets into skillet with tongs; cook, turning halfway through, until deep golden brown, about 4 minutes.
Place cabbage, onion, olive oil, and lemon juice in a medium bowl; season with salt.