Flavors by Alessandra

Prep the cutlets
1 Season the chicken with salt and pepper. Set up the dredging station using three bowls/trays. Flour in one, eggs in the next, and panko in the last. Add basil and pecorino to the panko, and then season all three with salt and pepper and combine.
2 Cover each piece of chicken in flour, followed by the egg, and finish in panko. Ensure that the excess egg drips off and that the panko is pressed in well on all sides.
Prep the salad
4 Slice the brussel sprouts, apples, and dates and add them to a large bowl with the peanuts.
5 In a small bowl, combine the chopped shallot, mustard, honey, salt and pepper, and lemon juice. Begin slowly adding the olive oil while mixing constantly until a smooth mixture forms. Adjust the consistency by adding some water if it is too thick, and always taste to adjust the flavor to your preference.
6 Add the dressing to the salad and the grated pecorino cheese and toss well to combine.
Cook the cutlets
8 Heat a large skillet over medium heat. Add a layer of oil that will come halfway up the side of the chicken (this is a shallow fry.) Once it’s hot, begin adding the chicken.
9 Cook the chicken for 3-5 minutes per side or until deep golden brown on both sides. Remove from heat and then finish with flakey salt.