Photo: Pretzel-Crusted Chicken with Cheddar Cheese Sauce Recipe
Ingredients
- 2 large eggs, scrambled
- 1 tablespoon Dijon mustard
- 1 1/2 cups crushed pretzels
- 2 tablespoons minced fresh thyme
- 1 1/2 pounds chicken cutlets
- 1/4 cup olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 cups shredded Cheddar
- Broccoli and Rice Pilaf, for serving, recipe follows
Directions
In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.
Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.
In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat. Add half of the chicken and cook until cooked through, 5 to 6 minutes per side. Remove the chicken from the skillet and keep warm. Repeat the procedure with the remaining 2 tablespoons oil and chicken. Wipe the skillet clean.
Melt the butter in the skillet over medium heat. Add the flour and cook, whisking constantly, for 2 minutes. Slowly add the milk, whisking until smooth. Cook, whisking constantly, until thickened and bubbly, 6 to 8 minutes. Add the cheese and stir until the cheese melts and the sauce is smooth.
Spoon the sauce over the chicken. Serve with Broccoli and Rice Pilaf.
Broccoli and Rice Pilaf:
- 2 tablespoons butter
- 1/2 cup finely chopped onion
- 3 cups chopped broccoli
- 1 1/2 cups uncooked long-grain rice
- 3 cups chicken broth
In a medium saucepan, melt the butter over medium heat. Add onions and cook, stirring frequently, for 3 minutes. Add the broccoli and cook for another 3 minutes. Add the rice and cook, stirring constantly, for 1 minute. Stir in the broth. Increase the heat to medium-high and bring the mixture to a boil. Cover, reduce the heat and simmer until the rice is tender, 15 to 20 minutes.
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By vickierigsby
Alabama
on February 26, 2013
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Wow, my husband loved this chicken. I used no salt pretzels and seasoned my chicken to control the salt. I also used canola and olive oil in my cast iron skillet to brown on one side then flipped it and finished in the oven on 325 for 20 min. Really tender. I also split the cheddar with smoked gruyere because it's my husbands favorite. The sauce was crazy good with the pretzel crust.
By drealovestocook81
Stone Mountain, GA
on February 25, 2013
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This was an okay dish. Being from the south I don't season my meat with just salt and pepper. I need more than that and I'm glad I did with this dish. I actually fried two of the breasts and baked the other two and they tasted really great. I actually prefer to bake it when it comes to the cheese sauce because it has a better flavor to me but it's a real nice and healthy recipe. The pilaf was amazing. Combining two things I love, broccoli and rice. I reserved some of the broccoli and just cooked it for a few minutes and used the remainder of the cheese sauce and ate it with the broccoli.
By Chef Amy4229
on February 24, 2013
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Usually love Paula's recipes, but this was tasteless. I even added salt and pepper before dipping the chicken in the egg mixture. The cheese sauce helped, but the chicken itself had no flavor.
Did like the broccoli rice pilaf and would make that again.
Read all 8 reviews