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Tu B’Av is celebrated as a sort of Jewish Valentine’s Day and a day of joy. In ancient times, it had a matchmaking focus. All of this calls for a special dish that supports the love theme.
Garlic Baked Chicken Schnitzel with Za’atar Garlic Sauce offers up a triple serving of the allium that has been called the most Jewish of aphrodisiacs for Tu B’Av, or anytime. This year the holiday begins at sunset on Friday, Aug. 8, which is the 15th of Av on the Hebrew calendar.
The Talmud advises including garlic on the Shabbat dinner menu to foster a romantic mood between spouses. Jewish sages claimed garlic instilled love, gladdened the heart, eliminated jealousy and increased male fertility. Modern science supports this, too: Garlic contains allicin, said to have the potential to boost libido.
Garlic Baked Chicken Schnitzel
with Za’atar Garlic Sauce
Serves 4
- 1½ lbs. boneless, skinless chicken thighs
- 1 tsp. salt, divided
- 1 tsp. minced fresh garlic
- ½ tsp. sugar
- 1 cup flour
- ½ tsp. ground black pepper
- ¼ tsp. paprika powder
- ½ tsp. powdered za’atar (see notes)
- ½ tsp. garlic powder
- 2 large eggs, beaten
- 1½ cups unseasoned panko breadcrumbs or matzah meal
- Oil spray
- Za’atar Garlic Sauce (see below)
- Chopped green onions or parsley, optional
- Lemon wedges, optional
- Quick Pickled Red Onions or purchased pickled red onions, optional (see notes)
Place chicken between two pieces of plastic wrap or waxed paper. Bash with a rolling pin, the flat side of a meat tenderizer, or the bottom of a mug until flattened and uniformly ¼ to ⅓-inch thick.
Mix ½ tsp. salt and minced garlic and sugar. Spread on both sides of thighs. Cover and refrigerate 3 hours or overnight. Bring to room temperature.
Place flour in medium bowl. Stir in remaining ½ tsp. salt with black pepper, paprika, za’atar and garlic powder. Place beaten eggs in second medium bowl. Place breadcrumbs in third medium bowl.
Heat oven to 400 degrees F. Place a wire rack over a rimmed baking sheet. Spray rack with oil.
Coat chicken in seasoned flour. Shake excess back into bowl, then dip chicken in egg to coat. Shake excess off into bowl. Coat chicken in breadcrumbs, shaking off excess, and place on oiled rack. Repeat with remaining thighs.
Lightly spray tops of chicken with oil. Place tray with rack in oven. Bake 10 minutes, then spray again. Flip thighs over. Spray tops. (Rotate tray in oven if necessary for even baking.) Bake 10-15 minutes until chicken is cooked through (when pressed with a finger, it should feel firm but not mushy or hard) and coating is crisped.
Serve hot, warm, or room temperature with Za’atar Garlic Sauce garnished with chopped green onions, lemon wedges and/or Quick Pickled Red Onions. To reheat, place on lightly oiled rack on baking tray in 350-degree F oven until warmed through and crispy.
Za’atar Garlic Sauce: Combine ¼ cup extra-virgin olive oil, ¼ cup fresh lemon juice, ⅓ cup peeled garlic cloves, ¾ tsp. powdered za’atar (see notes) and ¼ tsp. salt in a blender jar. Blend until smooth (may take a few minutes). Add more garlic for thicker (and stronger) sauce, more oil for thinner (and milder) sauce. Add salt and or lemon juice to taste. Can be made up to three days ahead. Keep refrigerated (taste will intensify). Serve at room temperature.
Notes: Find za’atar online and in some supermarkets and spice, Middle Eastern and kosher markets. Choose one that is very finely ground (powdered). If your za’atar is coarser, crush in a mortar and pestle or finely grind in a spice (or clean coffee) grinder, blender, or mini-food processor.
See recipe for Quick Pickled Red Onions at tinyurl.com/kramer-pickled-onions.