Ingredients
- 4 thinly sliced, boneless, skinless chicken breasts
- 1 5-ounce bag of salted pretzels, any shape
- 1 tbsp fresh thyme leaves, chopped
- Salt and freshly ground black pepper
- 2 eggs
- Vegetable oil, for frying
- 2 tbsp butter
- 2 tbsp flour
- 2 C milk
- 21/2 cups, sharp cheddar cheese, shredded
- 2 tablespoons spicy brown mustard
- 1/4 small yellow onion, finely chopped
- Pickle Relish
Preparation
Step 1
Place the pretzels in a food processor and grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper.
Crack and beat 2 eggs in a second shallow dish with a splash of water. One at a time, coat each chicken breast in the egg and then the ground pretzels.
Add the pretzel-coated chicken breast to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer chicken to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle finely chopped onion and relish.