Pretzel Chicken with Tangy Mustard-Cheddar Sauce (Print Version)
Crispy pretzel-crusted chicken breasts paired with a creamy, tangy mustard-cheddar sauce. A unique and flavorful weeknight dinner idea.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ The Pretzel-Crusted Cutlets
01 -
1 1/4 lbs boneless, skinless chicken breasts (about 4 cutlets)
02 -
2 cups crushed mini pretzels (about 4 oz)
03 -
1/2 cup all-purpose flour
04 -
2 large eggs
05 -
1/4 cup vegetable oil
→ Velvety Mustard-Cheddar Drizzle
06 -
2 tbsp unsalted butter
07 -
2 tbsp all-purpose flour
08 -
1 1/4 cups whole milk
09 -
1 cup shredded sharp cheddar cheese
10 -
2 tbsp Dijon mustard
11 -
1 tsp Worcestershire sauce
→ Flavor Foundation
12 -
1 tsp garlic powder
13 -
1/2 tsp onion powder
14 -
1/2 tsp smoked paprika
15 -
Salt and black pepper to taste
# Instructions:
01 -
Pound 1 1/4 lbs boneless, skinless chicken breasts to an even 1/2-inch thickness. Season both sides generously with 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, salt, and black pepper. This prepares your chicken for the delicious Pretzel Chicken with Mustard-Cheddar Sauce Recipe.
02 -
Prepare three shallow dishes. In the first, place 1/2 cup all-purpose flour. In the second, whisk 2 large eggs. In the third, add 2 cups crushed mini pretzels. This breading station is crucial for achieving the perfect crispy coating for your Pretzel Chicken with Mustard-Cheddar Sauce Recipe.
03 -
Dredge each seasoned chicken cutlet first in flour, then dip in egg, and finally coat thoroughly with crushed pretzels, pressing gently to adhere. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Fry chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a wire rack.
04 -
While chicken cooks, melt 2 tbsp unsalted butter in a medium saucepan over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1 minute, stirring constantly, to create a roux. Gradually whisk in 1 1/4 cups whole milk until the mixture is smooth and begins to thicken slightly.
05 -
Remove the saucepan from heat. Stir in 1 cup shredded sharp cheddar cheese until completely melted and smooth. Whisk in 2 tbsp Dijon mustard and 1 tsp Worcestershire sauce. Season the sauce with salt and black pepper to taste. This completes the rich, velvety sauce for your Pretzel Chicken with Mustard-Cheddar Sauce Recipe.
06 -
Plate the crispy pretzel-crusted chicken cutlets. Generously drizzle the warm Mustard-Cheddar Sauce over each piece of chicken. Serve immediately with your favorite complementary sides for a truly satisfying Pretzel Chicken with Mustard-Cheddar Sauce Recipe experience.
# Notes:
01 -
For perfectly crushed pretzels, place them in a zip-top bag and crush with a rolling pin or pulse briefly in a food processor, avoiding over-processing to retain some texture.
02 -
For a spicier kick, add a pinch of cayenne pepper to the mustard-cheddar sauce or a dash of your favorite hot sauce.
03 -
This Pretzel Chicken pairs wonderfully with roasted asparagus, green beans, or a simple side salad to balance the richness.
04 -
Leftover pretzel chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in an oven or air fryer to maintain crispness.
# Tools You'll Need:
01 -
3 shallow dishes
02 -
large skillet
03 -
medium saucepan
04 -
whisk
05 -
meat thermometer
06 -
measuring cups and spoons
07 -
cheese grater (optional)
# Nutrition Facts (Per Serving):
Calories: 720 kcal
Total Fat: 33 g
Total Carbohydrate: 40 g
Protein: 61 g