- 4
Ingredients
- ■2 large eggs
- ■1 tablespoonDijonmustard
- ■1-1/2 cups crushed pretzels
- ■1 tablespoon minced fresh thyme (I used 1 teaspoon dried)
- ■1-1/2 pounds chicken cutlets (I used tenders)
- ■1/4 cup olive oil, divided
- ■2 tablespoons butter
- ■2 tablespoons all-purpose flour
- ■2 cups milk
- ■1-1/2 cups shredded Cheddar cheese
Preparation
Step 1
1. In a shallow dish, whisk together egg and mustard until smooth. In a separate shallow dish, combine pretzels and thyme.
2. Dip chicken in egg mixture, letting excess drip off. Dredge in pretzel mixture to coat.
3. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add half of chicken and cook for 5 to 6 minutes per side or until cooked through (I had to add oil). Remove chicken from skillet and keep warm. Repeat procedure with remaining 2 tablespoons oil and chicken. Wipe skillet clean.
4. Melt butter over medium heat. Add flour, and cook, whisking constantly, for 2 minutes. Slowly add milk, whisking until smooth. Cook, whisking constantly, 6 to 8 minutes or until thickened and bubbly. Add cheese; stirring until cheese melts and mixture is smooth. Spoon sauce over chicken. Serve with Broccoli and Rice Pilaf.