Pretzel Chicken With Spicy Mustard Sauce
Serves: 2 to 4
2 cups broken-up pretzels
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
3/4 tsp salt
1 large egg
2 tbsp milk
3 tbsp extra-virgin olive oil
1 pound boneless, skinless chicken breasts
1/4 cup Dijon mustard
1 to 2 tbsp mayonnaise
1 tsp hot sauce
1. Blend the pretzels, Parmesan, garlic powder, and one-fourth teaspoon salt in a food processor until finely ground. Transfer to a shallow dish.
2. In another shallow dish, whisk the egg and milk until combined.
3. Heat the olive oil in a skillet over medium-high heat. Season the chicken with the remaining one-half teaspoon salt. One piece at a time, dip the chicken in the egg mixture, then roll in the pretzel mixture, pressing to coat; gently shake off any excess. Transfer the chicken to the skillet, and cook three to four minutes per side, or until golden brown and cooked through (165˚F). Transfer to paper towels to drain.
4. Stir together the Dijon, mayonnaise, and hot sauce (adding more for extra heat, if desired). Serve with the pretzel chicken.