Pretzel-Crusted Chicken with Cheddar Cheese Sauce

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  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 40 min
  • Yield: 4 to 6 servings
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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

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


  1. In a shallow dish, whisk together the eggs and mustard until smooth. In a separate shallow dish, combine the pretzels and thyme.
  2. Dip the chicken in the egg mixture, letting the excess drip off. Dredge in the pretzel mixture to coat.
  3. 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.
  4. 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.
  5. Spoon the sauce over the chicken. Serve with Broccoli and Rice Pilaf.

Broccoli and Rice Pilaf

Yield: 4 to 6 servings
  1. 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.