In a world of meal prep, where people eat the same thing multiple days a week, I struggle with the idea because I get so bored with meals and always want to switch it up…but this dish, Chicken Thighlets with Shaved Brussel Sprout Salad, changed me. Now, I am not saying I want to eat it multiple days a week because that is still too much for me, but I WOULD GLADLY eat it once or twice a week!! But hey, that’s progress, right?
The dish I am talking about is crispy Chicken Thighlets with Shaved Brussel Sprout Salad packed with apples, dates, and peanuts in a tangy honey mustard dressing. Other than some chopping and the breading of the chicken, it’s honestly a super simple recipe and one I think you should add to your recipe roster.
My Pro Tip
Table of Contents
Recipe Tip
I double the salad recipe to have leftovers for lunch the next day (because that’s how much I love it, and it holds up super well).
Now, without further to do, let’s get into the recipe:
Cutlet Ingredients:
- 1-2lbs Boneless skinless chicken thighs
- 1/2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tbsp Fresh basil, finely chopped
- 1/4 cup pecorino cheese, grated
- Olive Oil, for frying
- flakey sea salt
Salad Ingredients:
- 1 lb brussel sprouts, thinly sliced (shaved on a mandolin or food processor or thinly sliced)
- 1 large apple, diced
- 1/4 cup dates, finely minced
- 1/4 cup peanuts or almonds
- 1 tbsp shallot, finely minced
- 1 tbsp Dijon mustard
- 1 tsp honey
- salt & pepper
- squeeze of lemon juice
- 1/3 cup olive oil
- pecorino cheese, 1/4 cup grated & shaved with peeler for topping
👩🍳 How to Make Chicken Thighlets with Shaved Brussel Sprout Salad
Prep the cutlets
- Season the chicken with salt and pepper. Set up the dredging station using three bowls/trays. Flour in one, eggs in the next, and panko in the last. Add basil and pecorino to the panko, and then season all three with salt and pepper and combine.
- Cover each piece of chicken in flour, followed by the egg, and finish in panko. Ensure that the excess egg drips off and that the panko is pressed in well on all sides.
Prep the salad
- Slice the brussel sprouts, apples, and dates and add them to a large bowl with the peanuts.
- In a small bowl, combine the chopped shallot, mustard, honey, salt and pepper, and lemon juice. Begin slowly adding the olive oil while mixing constantly until a smooth mixture forms. Adjust the consistency by adding some water if it is too thick, and always taste to adjust the flavor to your preference.
- Add the dressing to the salad and the grated pecorino cheese and toss well to combine.
Cook the cutlets
- Heat a large skillet over medium heat. Add a layer of oil that will come halfway up the side of the chicken (this is a shallow fry.) Once it’s hot, begin adding the chicken.
- Cook the chicken for 3-5 minutes per side or until deep golden brown on both sides. Remove from heat and then finish with flakey salt.
Chicken Thighlets with Shaved Brussel Sprout Salad
Crispy chicken thighlets (chicken thigh cutlets) served with a fresh shaved brussel sprout salad packed with apples, dates, and peanuts in a tangy honey mustard dressing.
Ingredients
Cutlet Ingredients:
- 1-2 lbs Boneless skinless chicken thighs
- 1/2 cup flour
- 2 eggs
- 1 cup panko breadcrumbs
- 1 tbsp Fresh basil, finely chopped
- 1/4 cup pecorino cheese, grated
- Olive Oil, for frying
- flakey sea salt
Salad Ingredients:
- 1 lb brussel sprouts, thinly sliced (shaved on a mandolin or food processor or thinly sliced)
- 1 large apple, diced
- 1/4 cup dates, finely minced
- 1/4 cup peanuts or almonds
- 1 tbsp shallot, finely minced
- 1 tbsp Dijon mustard
- 1 tsp honey
- salt & pepper
- squeeze of lemon juice
- 1/3 cup olive oil
- pecorino cheese, 1/4 cup grated & shaved with peeler for topping
Instructions
Prep the cutlets
- Season the chicken with salt and pepper. Set up the dredging station using three bowls/trays. Flour in one, eggs in the next, and panko in the last. Add basil and pecorino to the panko, and then season all three with salt and pepper and combine.
- Cover each piece of chicken in flour, followed by the egg, and finish in panko. Ensure that the excess egg drips off and that the panko is pressed in well on all sides.
Prep the salad
- Slice the brussel sprouts, apples, and dates and add them to a large bowl with the peanuts.
- In a small bowl, combine the chopped shallot, mustard, honey, salt and pepper, and lemon juice. Begin slowly adding the olive oil while mixing constantly until a smooth mixture forms. Adjust the consistency by adding some water if it is too thick, and always taste to adjust the flavor to your preference.
- Add the dressing to the salad and the grated pecorino cheese and toss well to combine.
Cook the cutlets
- Heat a large skillet over medium heat. Add a layer of oil that will come halfway up the side of the chicken (this is a shallow fry.) Once it’s hot, begin adding the chicken.
- Cook the chicken for 3-5 minutes per side or until deep golden brown on both sides. Remove from heat and then finish with flakey salt.
Tried this recipe?Mention @flavorsbyalessandra or tag #flavorsbyalessandra!
