Ever since my kids were small, I was able to coat anything in Parmesan and Panko and I knew they would eat it. And the true test was when I tried it with Brussel Sprouts..... Yep, it worked for them too!💪👊 . . Crispy Parmesan Panko baked Brussel Sprouts with a Garlic Lemon Aioli . . ½ cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon black pepper 1 teaspoon garlic powder Pinch of cayenne 2 large eggs 1 cup panko bread crumbs ½ cup grated Parmesan 3 tablespoons unsalted butter, melted 1 pound Brussels sprouts, cleaned and trimmed Flaky salt, for finishing ⅓ cup mayonnaise 2 tablespoons Dijon mustard 1 clove garlic minced 1 lemon, halved plus the zest Chopped fresh chives Preheat the oven to 400°. Line a baking sheet with parchment paper. Set out three wide, shallow bowls. In one, stir together the flour, salt, pepper, garlic powder and cayenne. In the second bowl, whisk the eggs well to combine. In the third bowl, mix together the panko, Parmesan and melted butter. Working ...