Pretzel – Crusted Chicken Breast with a Cheddar – Mustard Sauce
By á-1883
Yup, this was a really good idea. Serve with oil ¬and-vinegar dressed slaw salad.
Ingredients
- 4 medium (quart-size) plastic food storage bags
- 4 small whole boneless, skinless chicken breast
- 1 5-ounce bag of salted pretzel, any shape
- 1 tablespoon fresh thyme leaves, chopped
- Freshly ground black pepper
- 2 eggs
- Vegetable oil for frying
- 2 tablespoons Unsalted Butter
- 2 tablespoons all-purpose flour
- 2 cups Milk
- 2 cups grated sharp Yellow cheddar cheese
- 1 cup grated extra sharp white cheddar cheese
- 2 heaping tablespoons spict brown mustard such as Gulden's
- Coarse salt
- ¼ cup fresh flat leafe parsley leaves (a generous handful), chopped
- ¼ cup small yellow onion, finely chopped
- 1 large sour dill pickle, finely chopped
- 1 lemon, cut into wedges
Details
Preparation
Step 1
1. Sprinkle a little water into the food storage baggies.
2. Place 1 chicken breast in each bag and seal it up, push¬ing out excess air.
3. Use a mallet or the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag.
4. Repeat with the other 3 chicken breasts
5. Place the pretzels in a food processor or blender and grind until fine.
6. Transfer the ground pretzels to a shal¬low dish and add the thyme and some pepper.
7. Crack and beat 2 eggs in a second shallow dish with a splash of water.
8. Working with 1 pounded chicken breast at a time, coat the breast in the ground pretzels, then in the eggs, then in the pretzels again.
9. Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil.
10. Cook in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until the cutlets' juices run clear and the breading is evenly browned.
11. While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it.
12. Cook for 1 minute, then whisk in the milk.
13. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon.
14. Season with a little salt and pepper and remove the cheese sauce from the heat.
15. Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles.
Serve immediately, with lemon wedges alongside
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