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Pretzel – Crusted Chicken Breast with a Cheddar – Mustard Sauce

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Yup, this was a really good idea. Serve with oil ¬and-vinegar dressed slaw salad.

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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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