Cheddar Crusted Chicken w/ Smooshy Applesauce

By s_curtis444

Ingredients

• 5 McIntosh apples - peeled, quartered, cored, and chopped
• 2 tbsp. fresh lemon juice
• 1 c. apple cider
• 3 rounded tbsp. brown sugar
• 1 1" pc. peeled ginger
• 1/2 tsp. ground cinnamon
• 4 8oz. skinless, boneless chx breasts
• 1 c. salted baby pretzels
• 1 c. plain bread crumbs
• 1 c. shredded or crumbled sharp cheddar cheese
• 1 tbsp. fresh thyme, chopped
• 1/8 tsp. fresh grated nutmeg
• fresh ground pepper
• 1 lg. egg
• all-purpous flour, for dredging
• vegetable oil, for frying
• salt

Preparation

Step 1

Preheat med. saucepan over med-high heat. Add the apples, lemon juice, cider, brown sugar, ginger, and cinnamon. Stir. Cook, stirring frequently, until mushy, about 15 mins. Remove ginger.

While the applesauce is cooking, sprinkle a little water into each of 4 quart-size plastic bags. Place 1 chx breast in ea bag, push out excess air and seal up. Using a heavy - bottomed pot, pound each breast till evenly thin, just shy of busting the bag open.

Place pretzels, bread crumbs, cheese, thyme, nutmeg, and pepper in a food processor and pulse to grind until theyre the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.

Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.

In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little. Serve the chicken with the applesauce.