Get your Bavaria on without the eight hour plane flight and long line in customs. The earthy flavor of caraway, found in cuisines as diverse as German and Middle Eastern, is combined with crispy rice for a gluten-free crust that everyone will agree is sehr gut! Served with a caper sauce and roasted Brussels and carrots, this meal will have you loosening your lederhosen or dirndl in complete satisfaction.
Trim bottoms off Brussels sprouts and halve (quarter if larger than ping pong balls). Peel, trim, and cut carrot diagonally into ¼" pieces. Leave crispy rice cereal in shipping bag and crush into a fine, bread crumb-like texture. Rinse chicken breasts, pat dry, and season both sides with a pinch of salt and pepper.
Roast the Brussels and Carrots
Place Brussels sprouts and carrots on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until carrots are tender and Brussels start to char, 15-18 minutes. While vegetables roast, bread chicken.
Bread the Chicken
Place liquid eggs in a medium mixing bowl. Combine crushed crispy rice cereal and caraway on a plate. Dip chicken in egg, shake off excess, and dredge in crispy rice cereal mixture. Toss to coat completely and use your hands to adhere crispy rice cereal mixture to chicken. Transfer to a plate and rest 5 minutes while preheating pan.
Cook the Chicken
Heat a medium oven-safe pan over medium-high heat. Add 1 Tbsp. olive oil and chicken to hot pan and cook on one side until golden brown, 4-5 minutes. Flip chicken, place pan in oven, and roast until well-browned and chicken reaches a minimum internal temperature of 165 degrees, 5-8 minutes. Transfer to a plate to rest 5 minutes before serving. While chicken bakes, make sauce.
Make the Caper Sauce
Combine mayonnaise and capers in a small bowl. Season to taste with salt and pepper.
Plate the Dish
Serve chicken on a plate alongside vegetables. Serve caper sauce on side.