Almond Chicken Cutlets with Apple, Arugula + Brussels Sprout Salad

For the Chicken

• 1 ¼ cups gluten free Panko breadcrumbs or traditional Panko breadcrumbs *
• 1 ¼ cups ground almonds use a blender or food processor to grind them into coarse crumbs
• 1 teaspoon garlic powder
• 2 teaspoons onion powder
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt plus more for seasoning
• ½ teaspoon freshly ground pepper plus more for seasoning
• ½ cup gluten free flour blend OR all purpose flour*
• 3 large eggs
• 3 tablespoons Dijon mustard
• 2 lbs boneless skinless chicken breasts, sliced and/or pounded out very thin
• Neutral oil for frying I like grape seed

For the Salad

• 6 medium Brussels sprouts shaved into fine ribbons
• 2 packed cups arugula
• ½ green apple julienned
• 1 small shallot minced
• 1 tablespoon Dijon mustard
• 2 tablespoons freshly squeezed lemon juice plus extra lemon wedges for serving
• kosher salt and freshly ground pepper to taste
• ¼ cup extra virgin olive oil