Crispy Chicken with Brussels Slaw.
This crispy chicken with brussels sprouts slaw is a delicious fall dish! The chicken is paper thin and cooked until golden and crispy. The slaw is refreshing, with tons of texture. It’s savory and nutty and tastes amazing!
I’ve got your dinner tonight!
Extra crunchy chicken cutlets that are topped with a refreshing and crisp brussels sprouts slaw. Tastes amazing, comes together fast and really can be quite versatile!
Years ago, when I first had a crispy chicken cutlet topped with a salad, my mind was blown. I loved the idea. The plating was simple and so was the dish, but it was just so good. Don’t ask me why taking a bite of chicken with the salad on top, as opposed to taking a forkful of chicken and salad together, is so much better.
It’s more fun to eat. And it looks pretty! It’s cute and compact and makes for a fun little dinner.
It’s alllllll the experience over here, if you can’t tell. As a bored millennial who is always looking for the next best thing, a slight change to our favorite meals can really elevate things.
Because here’s the thing!
This is really just a little cop out. You know I make my chicken cutlets all the time: paper thin, super crispy, requested every single week by my whole family.
But!
I also often make this brussels slaw in the fall and winter. I’ll prep it for my own lunches or even just have it as a side dish to grab really quick for dinner. It’s so ridiculously crunchy and flavorful. If you are a texture nut like I am, this slaw is going to be your new BFF.
I’m essentially always making these two things, sometimes even in meal form. But am I topping the chicken with the slaw? Never.
Why not!!!
These are the things I ask myself. So here we are, topping it with the slaw.
The slaw is just wonderful.
Shredded brussels sprouts.
Shaved parmesan cheese.
Sliced almonds!
That’s the name of the game here: shredded, shaved, sliced. The words just SOUND crunchy.
This slaw is tossed with a vinaigrette that leans a little on the honey mustard side of things. Dijon, lemon, honey, crushed red pepper. It’s classic and simple and almost neutral, so it tastes really great with just about anything.
Once the brussels have soaked up some of the dressing, they lose their bitterness. They are sliced so thin that it’s fun to eat – think, little cabbage! It’s all so crunchy.
I mean, look at that texture!
The chicken is warm and crispy. The slaw is cold and crunchy. It’s savory and nutty and such a delicious combination. A lovely little twist for fall that doesn’t include soup or pasta!
Definitely dinner tonight!
Crispy Chicken with Brussels Slaw
Crispy Chicken with Brussels Slaw
Ingredients
crispy chicken
- 1 pound boneless, skinless chicken breasts
- kosher salt and pepper
- 2 large eggs, lightly beaten
- 1 ½ cups seasoned breadcrumbs
- ⅓ cup finely grated parmesan cheese
- 5 to 6 tablespoons olive oil
brussels sprouts slaw
- 1 pound raw brussels sprouts, stems removed and thinly sliced or shredded
- ¾ cup dried cherries or cranberries
- ⅔ cup sliced almonds, (these can be toasted or honey roasted)
- ½ cup finely grated or shaved parmesan cheese
- kosher salt and pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 1 garlic clove, minced
- ⅓ cup olive oil
Instructions
crispy chicken
- Thinly slice the chicken breasts lengthwise to make thin chicken cutlets. You want THIN slices - ones you can almost see through! I get 3 to 5 thin slices from one chicken breast. Season the chicken all over with salt and pepper. Line a baking sheet with paper towels and place a wire rack on top.
- Place the eggs in a shallow plate or bowl. Stir together the breadcrumbs and parmesan in another plate or bowl.
- Dip each piece of chicken into the egg, then into the breadcrumbs, pressing gently so the crumbs adhere. I bread all the chicken pieces first, so I can cook them at one time.
- Heat 1 to 2 tablespoons of olive oil in a large skillet over medium heat. I like to heat the oil for a good 5 minutes before adding the chicken. Watch the heat the entire time - if it seems to be too hot, make sure to lower it.
- Add the chicken 2 to 3 pieces at a time. Cook on each side until deeply golden, about 3 to 4 minutes per side. This should cook the chicken the entire way through, but take the temperature to make sure it is 165 degrees F inside if you’re unsure. Remove each piece of chicken and place it on the wire rack. Repeat with remaining chicken.
- To serve, thinly slice the chicken and top with the brussels slaw. Enjoy!
brussels sprouts slaw
- Thinly slice or shred the brussels sprouts into thin strips - the smaller the pieces, the better.
- Place the brussels in a bowl. Add a big pinch of salt and pepper and toss. Add in the cherries, almonds and parmesan cheese. Drizzle in half of the vinaigrette. Toss the slaw and let it sit for 15 minutes at room temperature. If you’re making it ahead of time, stick it in the fridge until you’re ready to use (along with the remaining dressing, in a separate container).
- After 15 minutes, toss the slaw again. Taste and season with more salt and pepper (you may need it!) and drizzle on more dressing as you’d like.
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I appreciate you so much!
Still got that cheese though.
