This is a simple meal that doesn’t take too much time to make, but it’s packed with so much flavor! You can easily customize it to your preferences and make it perfect for you or your friends and family. It’s a great mix of crunchy textures and savory flavors!
Ingredients:
- Brussels sprouts (either fresh or frozen)
- Chicken breasts
- Note: 1 breast makes 2 cutlets
- Breading (of your choice)
- Ex: breadcrumbs, crushed chips or crackers, panko, etc.
- Eggs (3-4 per breast)
- Oil
- Salt
- Pepper
- Onion powder
- Garlic salt
Directions:
- Crush up your chips or crackers (if that’s the breading you use). Put the chips/crackers in a Ziploc bag, seal it tight, and roll over it with a rolling pin until crushed semi-finely.
- Put them in a pan or bowl big enough to fit your cutlets in.
- Cut your chicken breast in half horizontally down the middle to make two equal pieces.
- Note: semi-frozen chicken breasts will be easier to cut than thawed breasts.
- Crack your eggs into a bowl or deep dish that’s big enough to fit a cutlet. Whisk them up until blended with little-to-no clumps. Season with a pinch of salt and onion powder.
- Preheat your oven to 375 degrees Fahrenheit.
- Coat your cutlets (on each side) in the egg, then dip them into the breading. To make the breading stick better, pack it onto the cutlet, making sure to flip it and get both sides a few times.
- Coat a sheet pan with oil (or any non-stick cooking spray) and put the cutlets on. Leave space between each cutlet so that they don’t touch.
- Put your cutlets into the oven on the middle rack. Cook them for 15 minutes. Once the 15 minutes are over, flip them and cook for another 15 minutes.
- While your cutlets are cooking, prepare your Brussels sprouts.
- If the Brussels sprouts are frozen, steam them for a few minutes. If they’re fresh, don’t worry about this step.
- Optional: you can cut them in half for a more bite-sized portion if they are larger sprouts.
- Put them in a bowl and season with a pinch of salt, pepper, and garlic salt. Drizzle oil on top and mix them around to evenly coat them with oil and seasoning.
- Put them on a sheet pan and cook at 375 degrees Fahrenheit, on the bottom rack of the oven, for the second 15 minutes with your cutlets.
- When they’re done cooking for the full 30 minutes (15 minutes on each side), check the internal temperature of the chicken with a meat thermometer. Check the largest piece of meat, at its thickest point, and it should be 165 degrees Fahrenheit when fully cooked.
- If it’s not quite at that temperature when the 30 minutes are up, flip them again and put them back in for a few minutes (around five minutes). Check the temperature again when the time is up and repeat this step if needed.
- Leave the Brussels sprouts in for the extra few minutes; they should be semi-firm and crispy on the outside when they’re done.
- Once everything is fully cooked, serve and enjoy!
