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. (more…)

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