Description
Crispy pretzel-crusted chicken served with a rich, tangy mustard-cheddar sauce that’s perfect for family dinners or special occasions.
Ingredients
-
680 g (1½ lb) boneless, skinless chicken breasts, sliced into cutlets
-
120 g (4 cups) salted pretzels, finely crushed
-
60 g (½ cup) all-purpose flour
-
2 large eggs
-
60 ml (¼ cup) milk
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp smoked paprika
-
½ tsp salt
-
½ tsp black pepper
-
60 ml (¼ cup) neutral cooking oil
For the Mustard-Cheddar Sauce
-
30 g (2 tbsp) unsalted butter
-
30 g (2 tbsp) all-purpose flour
-
360 ml (1½ cups) milk
-
120 g (1 cup) sharp cheddar cheese, grated
-
2 tbsp Dijon mustard
-
1 tsp garlic powder
-
¼ tsp salt
-
¼ tsp black pepper
Instructions
-
Season chicken cutlets with garlic powder, onion powder, smoked paprika, salt, and pepper.
-
Set up breading station with flour, whisked eggs and milk, and crushed pretzels.
-
Dredge chicken in flour, dip in egg mixture, and coat with pretzels.
-
Heat oil in a skillet over medium heat and cook chicken 4–5 minutes per side until golden and cooked through.
-
For the sauce, melt butter in a saucepan, whisk in flour, then gradually add milk.
-
Stir in cheddar cheese, mustard, garlic powder, salt, and pepper until smooth.
-
Serve chicken hot with mustard-cheddar sauce.
Notes
For a lighter option, bake the breaded chicken at 220°C (425°F) for 18–22 minutes, flipping halfway through. Reheat sauce gently with a splash of milk to maintain creaminess.
- Prep Time: 20 minutes
- Cook Time: 20 minutes