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!
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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