Ingredients:
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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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