Middle Eastern Chicken Schnitzel

Ingredients

• 1 1/2 cups panko (Japanese breadcrumbs)
• 1/4 cup za'atar spice mix
• 1 tablespoon toasted sesame seeds
• 1 teaspoon salt, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 2 large eggs
• 1 large egg white

• 8 (6 ounce)  boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 1 lemon, cut into 8 wedges (optional)

Directions

1. 1

   Preheat oven to 400°F.

2. 2

   Combine panko, za'atar spice mix, sesame seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish. Place eggs and egg white in another shallow dish; lightly beat with a fork. Sprinkle chicken with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Dredge 4 breast halves in panko mixture, then egg mixture. Dredge again in panko mixture.

3. 3

   Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 coated chicken breast halves to pan. Cook 3 minutes on each side or until lightly browned, turning carefully with a spatula. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken, panko mixture, egg mixture, and oil.

4. 4

   Bake at 400F for 10 minutes or until done. Serve with lemon wedges, if desired.