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Categories:
chicken breasts pretzels thyme black pepper eggs vegetable oil butter flour milk Cheddar cheese Cheddar cheese brown mustard
Viewed: 31 - Published at: 6 years agoIngredients
- 4 -6 thin sliced boneless skinless chicken breasts
- 5 ounces salted pretzels
- 1 teaspoon dried thyme
- 14 teaspoon black pepper
- 2 eggs
- vegetable oil (for frying)
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup milk
- 1 cup grated sharp cheddar cheese
- 12 cup grated extra-sharp white cheddar cheese
- 1 tablespoon spicy brown mustard
Method
- Place pretzels in a food processor or blender and grind until fine.
- Put pretzels into a shallow dish and add the pepper and thyme.
- Crack and beat eggs into a second shallow dish with a splash of water.
- Coat the breasts in the pretzel mixture, then in the eggs, then in the pretzels again.
- Preheat a large skillet with 1/4 inch of vegetable oil.
- Cook the chicken in the oil in a single layer 3 or 4 minutes on each side, until the juices run clear and the breading is browned.
- While the chicken is frying melt butter in a medium sauce pan and add the flour.
- Cook for 1 minute then wisk in the milk.
- When the milk comes to a bubble, stir in the cheeses and mustard.
- Season with salt and pepper to taste.
- Top chicken with cheese sauce and serve immediately.
