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1
Sprinkle a little water into the food storage baggies.
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2
Place 1 chicken breast in each bag and seal it up, pushing out excess air.
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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.
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4
Repeat with the other 3 chicken breasts.
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5
Place the pretzels in a food processor or blender and grind until fine.
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6
Transfer the ground pretzels to a shallow dish and add the thyme and some pepper.
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7
Crack and beat 2 eggs in a second shallow dish with a splash of water.
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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.
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9
Preheat a large skillet with 1/4 inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil.
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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.
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11
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it.
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12
Cook for 1 minute, then whisk in the milk.
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13
When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon.
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14
Season with a little salt and pepper and remove the cheese sauce from the heat.
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15
Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddarmustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles.
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16
Serve immediately, with lemon wedges alongside.
