Crispy Chicken Thighlets with Shaved Brussels Sprout Salad

I’m not usually one for eating the same meal multiple days in a row—I get bored easily and like to switch things up. But this recipe changed my mind. Chicken Thighlets with Shaved Brussel Sprout Salad is so good I’d happily make it once or twice a week. It’s simple to prepare, full of bright flavors and textures, and worth adding to your regular rotation.

The meal pairs crispy breaded chicken thighlets with a shaved Brussels sprout salad loaded with apple, dates, and peanuts, tossed in a tangy honey-mustard dressing and finished with pecorino. Aside from some chopping and breading, it’s straightforward and quick to make.

Here’s how to make it:

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
• Flaky sea salt, to finish

Salad Ingredients:

• 1 lb Brussels sprouts, thinly sliced (shaved on a mandolin 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 and pepper, to taste
• Squeeze of lemon juice
• 1/3 cup olive oil
• 1/4 cup pecorino cheese, grated plus shaved for topping

How to Make Chicken Thighlets with Shaved Brussel Sprout Salad

Prep the cutlets

1. Season the chicken with salt and pepper. Set up a dredging station with three shallow bowls or trays: flour in the first, beaten eggs in the second, and panko in the third. Stir the chopped basil and grated pecorino into the panko and season the panko lightly with salt and pepper.
2. Dredge each thigh in flour, then dip in the egg, and press into the panko mixture so the crumbs adhere well. Shake off any excess egg and press breadcrumbs into all sides.

Prep the salad

3. Shave or thinly slice the Brussels sprouts, then add them to a large bowl with the diced apple, minced dates, and peanuts.
4. Make the dressing by combining the minced shallot, Dijon mustard, honey, salt, pepper, and lemon juice in a small bowl. Whisk while slowly streaming in the olive oil until the dressing is smooth and emulsified. If the dressing is too thick, whisk in a little water to reach your desired consistency. Taste and adjust seasoning.
5. Pour the dressing over the salad, add the grated pecorino, and toss to combine. Finish with shaved pecorino if desired.

Cook the cutlets

6. Heat a large skillet over medium heat and add enough olive oil for a shallow fry—enough so it comes about halfway up the side of the cutlets.
7. When the oil is hot, add the breaded chicken in a single layer and cook for 3–5 minutes per side, until the crust is deep golden brown and the chicken is cooked through. Transfer to a paper towel-lined plate and finish with flaky sea salt.