Pretzel-Crusted Chicken Breasts with a Cheddar-Must

Name: Pretzel-Crusted Chicken Breasts with a Cheddar-Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium (quart-size) plastic food storage bags; 4 small whole boneless, skinless chicken breasts; 1 5-ounce bag of salted pretzels, any shape; 1 tablespoon fresh thyme leaves, chopped; Freshly ground black pepper; 2 eggs; Vegetable oil, for frying; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 2 cups milk; 2 cups grated sharp yellow Cheddar cheese; 1 cup grated extra-sharp white Cheddar cheese; 2 heaping tablespoons spicy brown mustard, such as Guldens; Coarse salt; 1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped; 1/4 small yellow onion, finely chopped; 1 large sour dill pickle, finely chopped; 1 lemon, cut into wedges

Servings: persons

4 medium (quart-size) plastic food storage bags
4 small whole boneless, skinless chicken breasts
1 5-ounce bag of salted pretzels, any shape
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper
2 eggs
Vegetable oil, for frying
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
2 cups grated sharp yellow Cheddar cheese
1 cup grated extra-sharp white Cheddar cheese
2 heaping tablespoons spicy brown mustard, such as Guldens
Coarse salt
1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges

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

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 4 medium (quart-size) plastic food storage bags, 4 small whole boneless, skinless chicken breasts, 1 5-ounce bag of salted pretzels, any shape, 1 tablespoon fresh thyme leaves, chopped, and more.

Yes, Pretzel-Crusted Chicken Breasts with a Cheddar-Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pretzel-Crusted Chicken Breasts with a Cheddar-Mustard Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions