Pretzel-crusted chicken breasts, with cheddar-mustard sauce
Got this from Rachael Ray, 365: No Repeats
I can't believe I haven't posted this one already.
4 quart-size ziploc bags
2 boneless skinless chicken breasts
1 5-oz bag of salted pretzels, any shape
1 T fresh thyme leaves, chopped
freshly ground black pepper
2 eggs
vegetable oil, for frying
2 T unsalted butter
2 T 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
salt
1/4 cup fresh flat-leaf parsley leaves (generous handful), chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
Sprinkle a little water in the baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use a mallet or the bottom of a heavy pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. (I crush mine with a rolling pin.) Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. 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. Preheat a large skillet with ¼ inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3-4 minutes on each side, until the cutlets’ juices run clear and the breading is evenly browned.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles. Serve immediately, with lemon wedges alongside.
*Notes: 1) The sauce is really the best part of this recipe. We use the leftovers as a pretzel/chip dip. 2) In our house, we completely skip the garnish of parsley, onion, pickle, and lemon. It’s still good without it.
I can't believe I haven't posted this one already.
4 quart-size ziploc bags
2 boneless skinless chicken breasts
1 5-oz bag of salted pretzels, any shape
1 T fresh thyme leaves, chopped
freshly ground black pepper
2 eggs
vegetable oil, for frying
2 T unsalted butter
2 T 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
salt
1/4 cup fresh flat-leaf parsley leaves (generous handful), chopped
1/4 small yellow onion, finely chopped
1 large sour dill pickle, finely chopped
1 lemon, cut into wedges
Sprinkle a little water in the baggies. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use a mallet or the bottom of a heavy pan and pound each breast until flat, just shy of busting out of the bag. Repeat with the other 3 chicken breasts.
Place the pretzels in a food processor or blender and grind until fine. (I crush mine with a rolling pin.) Transfer the ground pretzels to a shallow dish and add the thyme and some pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. 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. Preheat a large skillet with ¼ inch of vegetable oil; add the pretzel-coated chicken breasts to the hot oil. Cook in a single layer, in 2 batches if necessary, about 3-4 minutes on each side, until the cutlets’ juices run clear and the breading is evenly browned.
While the chicken is frying, in a medium sauce pot over medium heat, melt the butter and add the flour to it. Cook for 1 minute, then whisk in the milk. When the milk comes to a bubble, stir in the cheeses and mustard with a wooden spoon. Season with a little salt and pepper and remove the cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken breasts to serving plates, drizzle with the cheddar-mustard sauce, and then sprinkle with a little parsley, finely chopped onions, and finely chopped pickles. Serve immediately, with lemon wedges alongside.
*Notes: 1) The sauce is really the best part of this recipe. We use the leftovers as a pretzel/chip dip. 2) In our house, we completely skip the garnish of parsley, onion, pickle, and lemon. It’s still good without it.
Comments