Chicken Schnitzel with Brussel Sprout and Plum Salad

🚀shnitz - debone and remove the skin from 2 chicken thighs and transfer to a big plastic bag. Gently pound with a mallet or literally whatever, working with medium pressure from the inside first then circle out. Pound until it’s evenly about 1/3” thick. 

Set up a triple breading station of seasoned flour, hot sauce spiked egg wash, and blitzed (into a powder so it’s not chunky, seasoned breadcrumbs. Go from flour to egg to breadcrumb shaking off the eggcess (get it?), and then making sure to completely coat with the breadcrumbs. 

In a sauté pan add 3 tablespoons of vegetable oil and a 1/4 stick of butter- heat to medium high. Once the butter is foamed add in the chicken away from you, and cook each side for 2-3 minutes or until golden brown. 

Add in garlic, thyme, and fresh butter and baste for an additional minute. Remove and rest on a rack to cool


🚀 salad - using a mandoline, thinly sliced 5 brussel sprouts. To that add, one metric drizzle of olive oil, hella Parmesan, even more hella black pepper, salt, splash of champagne vin, 2 tablespoons of @hotdropsauce pique, 1 thinly sliced plum, and chili flakes and mix to combine. Check for seasoning and serve ✌🏽Love y’all 🫶🏽 drop a 🚣‍♀️if you got this far!