Sumac-spiced chicken cutlets with tomato-onion salad from Milk Street Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine (page 87) by Christopher Kimball

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Notes about this recipe

  • mpo on March 31, 2023

    This was very good. I put this over a tabbouleh salad and also had to use Campari tomatoes but that was ok. I didn’t use as much pomegranate molasses and just a teaspoon two was enough. I may consider marinating the chicken in the spices next time.

  • BrendaD1962 on February 16, 2022

    We really enjoyed this. We absolutely loved the tomato-onion salad. I made a couple of changes to the salad. I used a whole red onion instead of half, and instead of using a 1/2 cup of parsley, I used a 1/2 cup of cilantro. I also used 2 lbs. of cocktail tomatoes as they are the only tomatoes in Toronto in February that have any flavour. Changes I would do again. I served this with mashed potatoes because I love mashed potatoes, and it was delicious. Definitely a keeper and I’ll make again. We also loved the pomegranate molasses.

  • et12 on September 27, 2021

    Served this over rice and loved the layering of fresh tomatoes, marinated onions and chicken. We felt there was too much pomegranate molasses and so made it again the second time with a sweetened balsamic vinegar instead and much preferred that one.

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