Name: Zaatar spiced schnitzels with fattoush
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: Fattoush; 2 large pitta breads (160g); 250 gram cherry tomatoes, halved; 2 lebanese cucumbers (260g), cut into ribbons; 1 bunch red radishes, sliced thinly; 3 green onions (scallions), sliced thinly; 1 cup torn fresh flat-leaf parsley; 1/2 cup fresh mint leaves; 1/2 cup (125ml) olive oil; 1/4 cup (60ml) lemon juice; 2 clove garlic, crushed; 1/2 cup (35g) panko (japanese breadcrumbs); 2 tablespoon za-atar; 2 tablespoon chopped fresh thyme; 8 100g veal scallopine (schnitzel); 1/3 cup (50g) plain (all-purpose) flour; 2 eggs, beaten lightly; olive oil, for shallow frying

Zaatar spiced schnitzels with fattoush

Discover the flavours of Lebanon and the middle east with this deliciously authentic zaatar spiced schnitzels with fattoush - a tasty dish the whole family will love!

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

Fattoush

2 large pitta breads (160g)

250 gram cherry tomatoes, halved

2 lebanese cucumbers (260g), cut into ribbons

1 bunch red radishes, sliced thinly

3 green onions (scallions), sliced thinly

1 cup torn fresh flat-leaf parsley

1/2 cup fresh mint leaves

1/2 cup (125ml) olive oil

1/4 cup (60ml) lemon juice

2 clove garlic, crushed

1/2 cup (35g) panko (japanese breadcrumbs)

2 tablespoon za-atar

2 tablespoon chopped fresh thyme

8 100g veal scallopine (schnitzel)

1/3 cup (50g) plain (all-purpose) flour

2 eggs, beaten lightly

olive oil, for shallow frying

Method

1.Make fattoush: Grill bread until crisp; break into small pieces. Combine tomato, cucumber, radish, onion and herbs in a large bowl. Just before serving, toss bread and combined oil, juice and garlic into salad. Season to taste.

2.Combine breadcrumbs, za’atar and thyme in a shallow bowl. Toss veal in flour, shake off excess. Dip in egg, then press on breadcrumb mixture to coat.

3.Heat oil in a large frying pan oven medium-high heat; cook veal for 2 minutes each side or until golden and cooked through.

4.Serve schnitzels with fattoush.

Za’atar, a blend of roasted dry herbs, spices, sesame seeds and salt, is available from Middle-Eastern food shops and some delicatessens. To make your own, combine 1 tablespoon each sumac and sesame seeds with 2 teaspoons finely chopped fresh thyme and 1 teaspoon salt.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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