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1
Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.
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2
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.
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3
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.
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4
Crack and beat 2 eggs in a second shallow dish with a splash of water.
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5
One at a time, coat each chicken breast in the egg and then the ground pretzels.
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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.
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7
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it.
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8
Cook flour and butter for 1 minute and then whisk in the milk.
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9
When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon.
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10
Season with a little salt and pepper, and remove cheese sauce from the heat.
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11
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.
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12
Serve lemon wedges alongside.
