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Pretzel-Crusted Chicken With Cheddar Cheese Sauce

By Paula Deen
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 10

Ingredients

  • 2 large eggs
  • 1 tablespoon dijon mustard
  • 1 1/2 cups crushed pretzels
  • 2 tablespoons minced fresh thyme
  • 1 1/2 lb chicken cutlets
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 2 cups milk
  • 1 1/2 cups shredded cheddar cheese

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.