Shredded Brussels Sprout Caesar Chicken Cutlet

Oven Baked Chicken Cutlets + Brussel Sprout Caesar Salad

I started sharing recipes from my dorm room in 2013 because I loved putting my own twist on a common recipe. The first recipe I ever shared was “pizza hummus” basically a sun dried tomato and oregano seasoned hummus, but it was delicious and totally gave pizza vibes.

Somewhere along the way my cooking went from fun and interesting to more dull and common in order to fit a mold. Ever since I became a full time food blogger I’ve been fighting Google SEO and changing algorithms. Although this is still a dream job, I started to lose my individuality and forgot why I loved sharing recipes in the first place

This chicken cutlet and brussels sprout caesar recipe reminds me of OG Mad About Food days when I was truly just having fun in the kitchen. I dreamed it up in the shower one day and went to work creating my vision.

The chicken cutlets are made with a simplified 2 step breading and then baked in the oven so that you aren’t dealing with any messy frying oil. The brussel sprout caesar has classic caesar salad flavor without any anchovy - I personally like to skip it, BUT please add it in if you are a fan!

Grab these kitchen tools:

• Sharp knife and cutting board

• Pastry brush

• Shallow bowl

• Sheet pan and cooling rack

• Large mixing bowl

• Measuring spoons and measuring cups

• Whisk and tongs

** Print friendly recipe at the bottom

Shredded Brussel Sprout Caesar Chicken Cutlet

Hands on Cook Time: 40 minutes | Serves 4 | Refrigerate for up to 4 days