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Za’atar Crusted Schnitzel Sandwich

Za’atar Crusted Schnitzel Sandwich

Schnitzel sandwiches are the best, but this version is over the top with the flavors of Za'atar in the schnitzel and harissa in the mayo, oh yum!

Note: We made our own mayo for this recipe, but you can also simply mix the harissa spice blend with a store bought mayo to save on that step if you prefer. 

  • Duration
  • Cook Time
  • Prep Time
  • 1Servings


Za’atar Crusted Schnitzel

  • 1 skinless chicken breast, butterflied
  • Kosher salt 
  • Freshly cracked black pepper
  • ¼ cup Jamie Geller Za'atar, divided
  • 1 cup panko (Japanese bread crumbs)
  • 1 cup all-purpose flour
  • 2 eggs

Cabbage Slaw

  • 1 cup finely shredded cabbage
  • ¼ cup finely chopped parsley
  • 1 tablespoon sugar
  • Kosher salt
  • ¼ cup olive oil
  • Juice of 1 lemon
  • Freshly cracked black pepper
  • ½ cup shredded carrot

Harissa Mayonnaise

  • 2 egg yolks
  • Juice from 1 lemon
  • 1 teaspoon Dijon mustard
  • 2 teaspoons Jamie Geller Harissa
  • Kosher salt
  • 1½ cups neutral oil


  • Ciabatta or fresh white bread
  • Israeli pickles



Prepare a baking sheet with paper towels, set aside.

1. Pound the chicken flat. Place chicken breast on a flat surface, cover with an open ziplock bag and with a mallet or bottom of a small skillet, pound the chicken breast, from the center toward the outside edge, in all directions. This will even out the thickness and make the chicken cook evenly. 

2.  Season chicken with salt, pepper and 1 tablespoon za'atar.  Place eggs in a shallow container that will accommodate the chicken.  Place flour in the center of 1 piece of parchment or another shallow dish and season with salt and pepper.  Place panko in the center of another piece of parchment or dish and season with remaining Jamie Geller Za'atar.

3. Arrange the breading steps in order of: flour then eggs and finally seasoned panko.

4. Heat 2 inches of oil in a heavy bottom skillet, over medium heat until the oil sizzles (350℉) when a piece of panko is dropped in.

5. Dredge chicken breast in flour, then eggs and finally in panko, gently shake off excess. Place in hot oil and cook until browned on 1 side, about 3 minutes. Carefully turn over and brown the other side. Transfer to a prepared pan lined with paper towels.

Cabbage Slaw

1. In a large bowl, combine cabbage, parsley, sugar, salt, olive oil, lemon juice, black pepper and carrots. 

2. Mix well and season to taste with salt and pepper.  Refrigerate for at least 30 minutes or up to 1 day. 

Harissa Mayonnaise

1. Place egg yolks in the bottom of a deep narrow container, add lemon juice, mustard, salt, and harissa.  

2. With immersion blender on, add a few drops of oil, continue adding oil slowly until it begins thickening.  Continue adding oil faster now until everything is added and you have a nice and thick mayo.  


Toast the bread in a pan. Smear Harissa Mayo on both sides of the ciabatta. Place the schnitzel on top of the bread, top with pickles and cabbage slaw. Cut it in half and enjoy.