Halloumi Chicken Parmesan With Za’atar

Preparation

1. 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.

2. 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.

3. 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.

4. 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).

5. 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.

6. 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.

7. 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.

8. 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.