Directions

1. Butterfly the chicken by carefully slicing along a long side of each breast to make 2 thin cutlets.

2. Place each thinner cutlet between 2 sheets of parchment paper or plastic wrap and, using a meat mallet or rolling pin, pound each cutlet to about ½-inch thick. Season both sides of each chicken breast with salt.

3. Combine the Pano and ½ cup Za’atar spice in a shallow bowl or pie plate.

4. Whisk the eggs together in a separate shallow bowl.

5. Add the flour to a third shallow bowl.

6. Working one at a time, dredge each chicken cutlet in flour. Then, dip in the eggs, allowing any excess to drop off. Transfer to the panko mixture, pressing firming until well coated on all sides. Repeat with remaining chicken cutlets.

7. Spray the inside of an air fryer with non-stick cooking spray. Place the cutlets in a single layer in the air fryer basket, working in batches if necessary. Cook at 360 degrees for 7 minutes.

8. Flip the chicken over and cook for 7 minutes more, until crispy on both sides and cooked through.

9. Meanwhile, make your cabbage slaw. Thinly slice the cabbage using a mandoline and add to a mixing bowl. Add in the red onion, parsley, yogurt (or mayo), vinegar, olive oil, and 1 teaspoon each salt and Za’atar spice.

10. Toss until well combined and the cabbage begins to wilt. Season to taste with salt and Za’atar and refrigerate until ready to serve.

11. Remove chicken from the air fryer basket and top with a pile of cabbage slaw and more fresh parsley. Serve warm.