1/4 small yellow onion, finely chopped (for garnish)
1 dill pickle, finely chopped (for garnish)
Instructions
Sprinkle a little water into food bags. Place 1 chicken breast in each bag and seal it up, pushing out excess air. Use a mallet or bottom of a heavy pot or pan and pound each breast until flat. Repeat with other breasts.
Place pretzels in food processor or blender and grind until fine. Add thyme and some pepper. Place in a shallow dish. In separate dish, crack and beat 2 eggs with a splash of water. Place each breast in the pretzels, then in the eggs, then in the pretzels again. Preheat large skillet with 1/4 inch vegetable oil and add the coated breasts to the hot oil. Cook n a single layer about 3-4 minutes on each sice, until the cutlets 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 millk 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 friedn chicken breasts to serving plates, drizzle with sauce and sprinkle with parsely, onions and pickle if desired.
Originally Submitted
10/29/2010
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You can add this Prezel Crusted Checken with Cheddar Mustard Sauce recipe to your own private DesktopCookbook.
