Weeknight Wonders: Za’atar Chicken Cutlets with Whipped Tahini & Chopped Salad

A quicker way to make crispy cutlets—because we love a shortcut.

Something is in the air this week because everywhere I look—boom, chicken cutlets. Maybe it’s the perfect in-between-season meal: not too heavy, not too light, just satisfying enough. Basically, they’re a vibe.

I love a good crispy cutlet, but honestly, the whole dredging process? Flour, egg, breadcrumbs—it’s messy, and it takes time. But then my friend Meredith (who always has the most stunning meals, by the way—read her interview here!) shared a genius shortcut: skip the flour and egg and just slather on a little mayo before breading. I was skeptical, but wow. It works. And it works really well.

So, naturally, I had to play around with the flavors. Enter these Za’atar Chicken Cutlets with a Chopped Salad and Whipped Tahini—crispy, herby, bright, and done in 25 minutes. Let’s go!