Ingredients
Scale
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 5 ounces salted pretzels (about 3 cups), crushed into coarse crumbs
- ½ teaspoon paprika (optional, for color and mild smokiness)
- Salt and black pepper, to taste
- 1 large egg
- 1 tablespoon water
- Vegetable oil or avocado oil (for pan-frying)
For the Mustard-Cheddar Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (2% milk is recommended, but whole milk is fine too)
- 2 cups sharp cheddar cheese, shredded
- 2 tablespoons Dijon mustard or whole-grain mustard
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper (optional, for mild heat)
- Salt and black pepper, to taste
Preparation Notes:
- Crush the pretzels in a food processor or by sealing them in a zip-top bag and smashing them with a rolling pin. Make sure they’re crushed enough to stick well, but not too fine like flour—some texture is ideal.
- Slice the chicken breasts horizontally into thinner cutlets. This helps them cook evenly and quickly while giving more surface area for the crispy coating.
Instructions
Step 1: Prep the Chicken
- Place the chicken breasts on a cutting board.
- Slice each breast horizontally into two thinner cutlets. You should end up with four cutlets in total.
- Season both sides of the chicken with salt, pepper, and paprika (if using).
Step 2: Prepare the Breading Station
- In a shallow bowl, whisk the egg with water until fully combined.
- Spread the crushed pretzels out in another shallow bowl or plate.
- Dip each chicken cutlet into the egg mixture, allowing any excess to drip off.
- Then coat it in the crushed pretzels, pressing gently to make sure the pretzels adhere well.
- Set the breaded chicken aside on a clean plate.
Step 3: Cook the Chicken
- Heat a large skillet over medium heat and add enough oil to coat the bottom of the pan.
- Once the oil is hot (but not smoking), place the breaded chicken into the skillet. You may need to cook it in batches depending on the size of your pan.
- Cook each piece for about 3–4 minutes per side or until golden brown and cooked through.
- Transfer the cooked chicken to a paper towel-lined plate to absorb excess oil.
Step 4: Make the Mustard-Cheddar Sauce
- In a medium saucepan over medium heat, melt the butter.
- Add the flour and whisk constantly for 1–2 minutes until the mixture becomes golden and slightly bubbly (this is your roux).
- Slowly add the milk while whisking to prevent lumps. Continue whisking until the mixture thickens—this will take about 3–5 minutes.
- Lower the heat and stir in the mustard, paprika, and cayenne (if using).
- Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and smooth.
- Taste and adjust seasoning with salt and pepper as needed.
Step 5: Serve
- Plate the crispy chicken cutlets.
- Generously drizzle the warm mustard-cheddar sauce over the top.
- Garnish with extra shredded cheese or a small sprinkle of paprika, if desired.
Notes
- Don’t Over-Crush the Pretzels: You want a mix of textures for the crust—some powdery crumbs will help the coating stick, while bigger chunks add crunch.
- Avoid Overcooking: Since the chicken cutlets are thin, they cook quickly. Keep a close eye to avoid drying them out.
- Sauce Thickness: If your cheese sauce gets too thick, stir in a splash of milk until you reach the desired consistency.
- Keep the Crust Crunchy: To keep your pretzel crust from getting soggy, avoid placing the cooked chicken directly into a covered container or stacking them while still hot.
- Use a Meat Thermometer: For beginners, a thermometer ensures your chicken reaches an internal temperature of 165°F without overcooking.
- Prep Time: 20 minutes
- Cook Time: 20 minutes