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This is an old recipe I created that I’m finally getting around to publishing. It’s easy to make, bursting with flavor and it’s got such great textures going on!

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Sheet Pan Honey Zaatar Schnitzel

Yield: 6 servings

Ingredients

Vegetables:

1 Eggplant, cut in 1/2 in slices
1 can (14-15 oz) Chickpeas, drained
1 teaspoon salt
2 teaspoons zaatar

Schnitzel:

6- 8 Pargiyot
2 tbsp corn starch
1/4 cup Honey
2 Egg
2 Tablespoon Zaatar
1 teaspoon salt
3 cups crushed Pita chips, see note

Assembly:

Olive oil and honey, for drizzling
Fresh Parsley, chopped, for garnish

Instructions

Preheat oven to 400. Line a baking sheet with parchment paper.
Place eggplant slices and chickpeas on prepared baking sheet. Add salt and zaatar; toss to combine. Set aside.
Place pargiyot in a large bowl. Add cornstarch and toss to coat all chicken lightly.
In a small bowl, combine honey, egg, zaatar and salt. Pour into bowl with chicken and mix well to fully coat all chicken.
Place pita chip crumbs in a shallow dish. Place each piece of chicken into bowl and turn to coat fully in the crumbs.
Place chicken around the eggplant and chickpeas on prepared baking sheet. (Use two baking sheets, as needed, to ensure nothing overlaps.) Drizzle olive oil and honey over pan.
Bake for about 40 minutes, flipping halfway through, until chicken is cooked through and crispy.

Notes

Note: when crushing the chips, you want them to be mostly crumbs, but not too fine. They should still have some texture.

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