Halloumi Chicken Parmesan With Za’atar

This is tasty but, man, so many steps and dishes and pans. Not sure outcome is quite worth the hassle.

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.

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.

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

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.

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.

Made as written. Super tasty.

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!

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.

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.

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

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.