Almond Chicken Cutlets with Apple, Arugula + Brussels Sprout Salad

For the Chicken

• 1 ¼ cups panko breadcrumbs gluten free or traditional
• 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 thyme dried
• 1 teaspoon kosher salt plus more for seasoning
• ½ teaspoon black pepper plus more for seasoning, freshly ground
• ½ cup all-purpose flour gluten free flour blend or all-purpose flour
• 3 egg large
• 3 tablespoons Dijon mustard
• 2 lbs boneless skinless chicken breasts, sliced and/or pounded out very thin
• neutral cooking oil I like grape seed, for frying

For the Salad

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