RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1355
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| Recipe Name: |
Pretzel Crusted Chicken Cutlets with Cheddar Mustard Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
4 6-ozs chicken breast, boneless, skinless cut into cutlets
1 to taste salt and pepper
1 Cup milk, whole
Optional Ingredients:
0.25 Cup parsley, flat-leaf chopped Add to shopping list |
Directions:
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 grind until fine. Transfer the ground pretzels to a shallow dish, add the thyme and some salt and pepper. Crack and beat 2 eggs in a second shallow dish with a splash of water. 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 2 batches if necessary, about 3 or 4 minutes on each side, until the juices run clear and breading is evenly browned.
While the chicken is frying, in a medium saucepot over medium heat, melt the butter and add the flour to it. Cook flour and butter for 1 minute and then whisk in the milk. When the milk comes to a bubble, stir in the cheese and mustard with a wooden spoon. Season with a little salt and pepper, and remove cheese sauce from the heat.
Transfer the fried pretzel-crusted chicken cutlets to a serving plate, drizzle with the mustard cheddar sauce, then sprinkle with a little parsley, and finely chopped onion. Serve lemon wedges alongside. |
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| Nutrition per Serving: |
| Calories: |
658 |
Total Carbs: |
42.3 |
Net Carbs: |
0.0 |
| Cholesterol: |
252.5 |
Fat: |
25.8 |
Protein: |
60.55 |
| Fiber: |
1.30 |
Sodium: |
486.03 |
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