i first recreated it at home three years ago, and while that version was good, this one takes the cake. butterflying the chicken breasts makes them nice and thin so they cook quickly, so you don't end up with burnt pretzels or undercooked chicken. dipping the chicken in the pretzels, then egg, then pretzels again ensures they have a nice, thick coating. and the cheese sauce? takes it over the top.
pretzel chicken with mustard cheese sauce
adapted from taste and tell
30 minutes, serves 2-4
2 boneless, skinless chicken breasts, butterflied (cut thinly in half)
1 cup salted pretzels, crushed with a mallet or a food processor (measure them before you crush them)
1 tablespoon unsalted butter
1 tablespoon flour
1 cup 2% or whole milk
1 tablespoon spicy mustard
2 cups cheddar cheese, shredded
- put the pretzels in a shallow dish. put the eggs in another shallow dish. scramble the eggs and season with salt and pepper.
- place a large saute pan over medium heat and coat the bottom generously with vegetable oil.
- dip each chicken breast piece into the pretzels, then into the egg, then back into the pretzels, pressing to make sure they adhere. cook in the hot oil until the chicken is cooked through, about 4 minutes per side.
- while the chicken is cooking, make the sauce by melting the butter in a medium sauce pan. whisk in the flour and cook for one minute. gradually mix in the milk and make sure there are no lumps. whisk frequently until slightly thickened. add the mustard, season with salt and pepper, and whisk in the cheese until melted.
- serve the chicken with the cheese sauce.