Pretzel-Crusted Chicken with Cheddar Mustard sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 boneless, skinless chicken breasts |
5 ounce(s) salted pretzels |
1 tablespoon(s) fresh thyme leaves chopped |
salt and freshly ground pepper |
2 eggs |
vegetable oil for frying |
2 tablespoon(s) butter |
2 tablespoon(s) flour |
2 cup(s) milk |
2 1/2 cup(s) sharp yellow cheddar heese |
2 tablespoon(s) spicy brown mustard |
1/4 cup(s) flat-leaf parsley finely chopped |
1/4 small yellow onion finely chopped |
1 sour dill pickle finely chopped |
1 lemon cut into wedges |
Directions:
1. Preparation
2. Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
3. Sprinkle a little water into four medium food storage baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use the bottom of a heavy pot or pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
4. Place the pretzels in a food processor or blender 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.
5. Step
6. 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.
7. 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.
8. Step
9. Transfer the fried pretzel-crusted chicken breast to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, finely chopped onion and sour dill pickle. Serve lemon wedges alongside.
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