easy elevated spring dinner: crispy chicken & zucchini salad with salted apricot yogurt

chicken cutlets with their spring glow up

May 10, 2025

∙ Paid

Happy Saturday!!!

This week’s recipe came together thanks to a zucchini surplus, my ongoing obsession with crispy chicken cutlets, and a viral trick I couldn’t resist: freezing soft cheese and grating it over everything. It’s simple. It’s genius. It works.

We start with a yogurt-marinated chicken cutlet. Greek yogurt, obviously. It’s tangy, it’s tenderizing, and it somehow feels way easier than an egg dredge. I season it up with lots of basil and cheese, pan-fry it until golden and crisp, and while that’s happening, we get a raw zucchini salad going. Super bright, super tangy, like a little palate cleanse on the plate.

And since the oil’s already hot, we toss in a few zucchini rounds to get that soft, blistered, almost spaghetti-alla-nerano vibe. It gives the whole thing some warmth and depth .. and a little fried veg never hurt anyone.

To tie it all together? A swipe of apricot yogurt. One: because apricots are peak season right now. Two: because apricot and chicken is always a yes. And three: let’s use up that tub of yogurt you opened for the marinade, shall we?

And the final move - frozen goat cheese, finely grated over the hot cutlet, the cold salad, all of it. It melts just slightly and gives you that creamy, funky note without taking over the whole dish.

Honestly, this might be the fanciest thing I’ve cooked all month and it’s still wildly easy. I’m obsessed.

Note there will be no newsletter next week but will be back in full swing the following week. Ya girl needs a petite break 😅

ICYMI, videos from this week