Halloumi Chicken Parmesan With Za’atar
Updated March 13, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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
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Cooking Notes
Edith
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.
Loves_to_cook
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.
Ayse
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.
E from Minneapolis
This recipe is fantastic. Dinner party-worthy. I did freeze the Halloumi for a bit before grating, great tip. It's full of flavor and tastes just as rich as chicken parm but more interesting. It's not complicated. Next time I'm going to serve along roasted carrots: https://cooking.nytimes.com/recipes/1020863-grilled-carrots-with-yogurt-carrot-top-oil-and-dukkah?algo=identity&fellback=true&imp_id=1687938863920965&req_id=6281296317718834&surface=cooking-search-web&variant=0_relevance_reranking
FrankW`
I didn’t have the cheese so I used Comté with a good result. I made the tomato sauce but included a tablespoon of my harissa. The quantity of EVOO is just right. I made a chopped salad from shredded radicchio, carrot peels, pickled onions and a thinly sliced bok choy tossed in Dijon vinaigrette. My breasts were 9oz so I halved them before pounding them thin. Recipe is fantastic, and deliciously satisfying.
Tammi
Weird, who could have foreseen that changing out one of the most important ingredients for something completely different would make the recipe not turn out well?
susan
This is tasty but, man, so many steps and dishes and pans. Not sure outcome is quite worth the hassle.
Kelsey
This was good but I simplified it for weeknight cooking. Did tomato sauce as listed, seasoned and breaded the chicken breasts as directed but baked for 20 minutes instead of alternately broiling and frying. Sure maybe it lost a little flavor but still tasted great. Also used way less oil. Freezing the cheese was clutch and the flavors were amazing, like a warm hug but crispy on the outside. Best of both worlds.
Bicka
This was lovely, but instead of melting, the cheese browned into a crust even though the broiler was further away from the food than the recipe called for. It still tasted nice, but had lost the cheesy, melty texture. The sauce was excellent. I was a bit concerned about adding a whole teaspoon of allspice but found that it was really well seasoned. Will make again but bake instead of broiling.
RAC
Excellent! Lighter tasting than the Italian version and the zaatar oil at the end gives it a salty nutty lovely finish. Chicken came out super moist and the halloumi melted nicely and toasted up perfectly. I’ll be making this again for sure
Kentfield Barbara
It is not stated in the recipe, but I assume it’s boneless skinless breasts? I prefer using thighs, but will definitely try this recipe.
Tammi
You're welcome to try flattening a bone-in breast to half an inch thick, but I feel like it won't go well.
Dos Cinco
Made this last night with one change. I didn’t have cheese so slathered chicken with Vegemite. Sorry to say but it tasted like a dog bomb. I guess I don’t like Zaatar. I probably don’t have the courage to try this again.
Tammi
Weird, who could have foreseen that changing out one of the most important ingredients for something completely different would make the recipe not turn out well?
Douglas Moore
Made a tofu version that held up well. Drained a block of tofu, sliced horizontally into 3 sections, then prepared the same as the thin chicken cutlets.
FrankW`
I didn’t have the cheese so I used Comté with a good result. I made the tomato sauce but included a tablespoon of my harissa. The quantity of EVOO is just right. I made a chopped salad from shredded radicchio, carrot peels, pickled onions and a thinly sliced bok choy tossed in Dijon vinaigrette. My breasts were 9oz so I halved them before pounding them thin. Recipe is fantastic, and deliciously satisfying.
anna
Made as written. Super tasty.
Diana
I cooked this exactly as written, and prefer this version to the more traditional Italian version. I usually pound my chicken breasts very thin when I bread them, then they cook evenly. I will definitely make this chicken again, it was fabulous. I love Mr. Ottolenghi's recipes, he is so imaginative and his recipes are out of this world. As another commenter suggested, the halloumi needs to be semi-frozen to make it easier to slice, Thank you for the tip!
Kris S
This was incredibly delicious. I didn’t add the cream or zaatar oil at the end, but we loved it all the same. Served it with sautéed rapini.
Mirga
What a treat - cumin, allspice and za'atar replacing the cusomary italian seasoning. I used pork tenderloin, no cream, rye bread crumbs, and make it all on the stovetop. The warmth of the spice combo lingers.
E from Minneapolis
This recipe is fantastic. Dinner party-worthy. I did freeze the Halloumi for a bit before grating, great tip. It's full of flavor and tastes just as rich as chicken parm but more interesting. It's not complicated. Next time I'm going to serve along roasted carrots: https://cooking.nytimes.com/recipes/1020863-grilled-carrots-with-yogurt-carrot-top-oil-and-dukkah?algo=identity&fellback=true&imp_id=1687938863920965&req_id=6281296317718834&surface=cooking-search-web&variant=0_relevance_reranking
Loves_to_cook
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.
Tammi
I think I'll trust the professional chef, thanks.
Edith
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.
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