Schnitzel

Prepare a baking sheet with paper towels, set aside.

 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. 

  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.

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

 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.

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

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

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

Harissa Mayonnaise

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

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.  

Assembly

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.