Pretzel Crusted Chicken Cutlets


This is my nephew’s favorite meal I make for him – and he requests it every time I visit, especially for his birthday.

Yields 6 servings
Adapted from Rachel Ray

6, 6-ozs chicken breast, boneless, skinless cut into cutlets
8 Ounce(wt)s Rold Gold Honey Wheat Braided Twists
1/2 cup cheese, Parmesan
1 to taste salt and pepper
2 Large egg, whole
1 Tbls water
2 Tbls mustard, Dijon or whole grain
1 to taste oil, vegetable for frying

Tools Needed:
Cuisinart DLC-2009CHB Prep 9 9-Cup Food Processor, Brushed Stainless
12-Inch Skillet with Glass Cover

Preheat a large non-stick skillet with a 1/4-inch of vegetable oil over medium-high heat.

Place the pretzels in a food processor or blender and ground until fine. Transfer the ground pretzels to a shallow dish, add the cheese and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with water and mustard. One at a time, coat each chicken cutlet in the egg and then the ground pretzels.

Add the pretzel-coated chicken cutlet to the hot oil. Cook in a single layer, in batches, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.  Transfer to a rack on a cookie sheet and keep warn in a 300 degree oven until ready to serve.


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