In a large shallow bowl, mix the Panko breadcrumbs, ground almonds, garlic powder, onion powder, thyme, 1 teaspoon kosher salt, and ½ teaspoon pepper.

Add the flour to a second shallow bowl.

In a third bowl, whisk together the eggs and Dijon mustard until smooth.

Season both sides of each chicken breast with salt and pepper.

Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Dip into the egg mixture, letting any excess drip off, then coat thoroughly in the breadcrumb mixture, pressing to adhere. Set aside and repeat with the remaining pieces.

Place a wire rack over a sheet pan and set it near the stove for draining the cooked chicken.

Heat about ½ inch of neutral oil (such as grapeseed) in a large, heavy-bottomed sauté pan over medium-high heat.

Working in batches to avoid overcrowding, carefully lay 1–3 chicken cutlets in the hot oil. Fry until golden brown and crisp on both sides, then transfer to the wire rack to drain. Repeat with remaining chicken, wiping out the pan and adding fresh oil as needed between batches.

While the chicken cooks, add the shaved Brussels sprouts, arugula, and julienned apple to a large bowl.

In a small bowl or jar, whisk together the minced shallot, Dijon mustard, lemon juice, salt, and pepper. Slowly drizzle in the olive oil, whisking constantly until the dressing is emulsified. Pour over the salad and toss to coat evenly.

Serve the crispy almond chicken cutlets hot, with the fresh Brussels sprout and arugula salad on the side. Add extra lemon wedges for squeezing, if desired.