Pretzel-Crusted Chicken with Cheddar Cheese Sauce

By ccavaletti

Ingredients

• 2 large eggs
• 1 Tbsp Dijon mustard
• 1-1/2 c crushed pretzels
• 1 Tbsp minced fresh thyme
• 1-1/2 lbs chicken cutlets
• 1/4 c olive oil, divided
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 c milk
• 1-1/2 c shredded Cheddar cheese
• We didn't love the cheese sauce. It didn't have a lot of flavor.

Details

Servings 4

Preparation

Step 1

In a shallow dish, whisk together egg and mustard until smooth. In a separate shallow dish, combine pretzels and thyme.

Dip chicken in egg mixture, letting excess drip off. Dredge in pretzel mixture to coat.

In a large nonstick skillet, heat 2 Tbsp olive oil over medium heat. Add half of chicken, and cook for 5 to 6 minutes per side or until cooked through.

Remove chicken from skillet, and keep warm. Repeat procedure with remaining 2 Tbsp oil and chicken. Wipe skillet clean.

Melt butter over medium heat. Add flour, and cook, whisking constantly, for 2 minutes. Slowly add milk, whisking constantly, for 6 to 8 minutes or until thickened and bubbly. Add cheese; stirring until cheese melts and mixture is smooth.

Spoon sauce over chicken.

From Cooking with Paula Deen, September/October 2012