A Little Longer, But Still Easy

Don’t be intimidated by the number of slides this week. Three of them are just for the bread! Everything else moves quickly. We’ve simply laid out the steps in detail so you know exactly what order to tackle things in. When a dinner comes together this fast, that’s often the hardest part to figure out. Follow along and you’ll find this one flows beautifully.

Mint or Dill (Chef’s Choice)

You can use either herb for the salad. Both are delicious. We used dill this week because that’s what we had on hand, but mint would truly be chef’s kiss with the lemon and cucumber. Either way, it brings a pop of freshness that balances the whole plate.

Optional Avocado (But We Recommend It)

You can absolutely leave the avocado out if you prefer, but we love the creaminess it adds against the crisp fennel and cucumber. If you include it, slice it right before serving so it stays vibrant.

If You’re Unsure About Fennel

I wasn’t sure I liked fennel bulb at first either! It’s actually a little like cabbage, crisp and lightly watery, but more delicate and subtly sweet. Once it’s shaved thin and dressed with lemon, it becomes so refreshing. If you’d rather skip it, substitute romaine for crunch, or try shaved green cabbage or even celery root for a similar feel.

Mandoline (or No Mandoline)

If you have a mandoline, it’s perfect for shaving the fennel and slicing the cucumber into ribbons. If not, you can use a sharp knife to slice very thinly, or even a vegetable peeler for those same delicate curls. We’ll link the mandoline we use if you’d like to add one to your kitchen. Here's a link to one of our favorites.

Watch This Week’s Videos

For quick visuals, check out the short clips showing how to slice the fennel bulb and make cucumber ribbons. It’s always easier once you see it! You’ll also find a quick demo on how to cut and pound the chicken into cutlets.

About the Chicken Cutlets

You can buy pre-cut chicken cutlets to save a step, but we usually just slice the breasts in half horizontally and pound them out ourselves. Aim for an even ½-inch thickness so they cook quickly and evenly.

Pounding the Chicken

We use the flat side of a meat mallet to pound our chicken thin, but you don’t need one to get great results. A rolling pin, small heavy skillet, or even the bottom of a sturdy measuring cup works just as well. The goal is simply to even out the thickness for quick, even cooking and tender results.

Pine Nuts (Get Them If You Can!)

Pine nuts add something really special to this salad—their buttery, almost creamy flavor ties everything together beautifully. If you need a substitute, toasted almonds or walnuts will both work nicely, but if you can, splurge on the pine nuts. They make the whole dish sing.

Rewarming the Bread

If you baked your loaf earlier in the day (or the day before), you can easily bring it back to life before dinner. Preheat your oven to 350°F and place the loaf directly on the rack for about 10–15 minutes, just until the center feels warm and the crust crisps slightly. If it’s been sliced, place the cut side up. This will make it taste freshly baked again—perfect for dipping into that lemon–caper sauce.