Description
Crispy almond-crusted chicken cutlets are paired with a vibrant lemon-dressed salad of shaved Brussels sprouts, arugula, and apple. A perfect weeknight meal!
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) Panko breadcrumbs
- 1 1/4 cups (296 ml) ground almonds
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/2 cups (118 ml) all purpose flour
- 3 large eggs
- 3 tablespoons Dijon mustard
- 2 lbs (907 g) boneless (skinless chicken breasts, sliced and/or pounded out very thin)
- neutral oil for frying
- 6 medium Brussels sprouts
- 2 cups (473 ml) arugula
- 1/2 green apple
- 1 small shallot
- 1 tablespoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- kosher salt and freshly ground pepper
- 1/4 cups (59 ml) extra virgin olive oil
Instructions
- In a large, shallow bowl, mix together the breadcrumbs, almonds, garlic powder, onion powder, dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Add the flour to another shallow bowl; in a third bowl, whisk together the eggs and Dijon mustard until well combined.
- Season each piece of chicken with salt and pepper on both sides.
- Dip each piece of chicken in the flour, tapping off the excess; then coat it in the egg mixture, letting the excess drip off, and finally place it in the breadcrumb mixture, pressing down to coat thoroughly. Repeat with remaining pieces.
- Place a cooling rack over a sheet pan and set it next to the stove for draining the cooked chicken.
- Heat about 1/2 inch of oil in a large, heavy-bottomed sauté pan over medium-high heat (approximately 375°F/190°C). Gently place 1–3 chicken breasts in the hot oil; do not overcrowd the pan. Cook until golden brown on each side, then remove to the cooking rack to drain. Repeat with remaining chicken breasts, wiping out the pan and starting with new oil as needed.
- While the chicken cooks, make the salad: add the shaved Brussels sprouts, arugula, and apples to a large bowl.
- In a separate small bowl or jar, whisk together the shallot, Dijon mustard, lemon juice, salt, and pepper. Slowly whisk in the olive oil until emulsified, then pour over the salad and toss until everything is nicely coated.
- Serve almond chicken cutlets hot with the salad on the side.
Notes
- For even crispier cutlets, let the breaded chicken rest for 15-20 minutes in the refrigerator before frying.
- To make ahead, prepare the breadcrumb mixture and salad dressing separately a day in advance and store them in airtight containers.
- Substitute panko with regular breadcrumbs for a slightly less crunchy, but still delicious, coating.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet + 1/4 salad
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
- Cholesterol: 150