Pretzel-Crusted Chicken Breasts With Mustard-Dill Dipping Sauce - flour

Method

• Put the flour in a wide, shallow bowl.
• In another wide, shallow bowl, lightly beat the eggs and 1 tablespoons of the mustard.
• Process the pretzels in a food processor until a coarse flour forms, about 30 seconds.
• Transfer the pretzel flour to a third wide, shallow bowl.
• Line up the flour, egg, and pretzel bowls in that order.
• Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally.
• Sprinkle both sides of the chicken lightly with pepper.
• Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well, and shaking off the excess.
• Transfer to a baking sheet and refrigerate for 5 minutes.
• Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 teaspoons of black pepper; set aside.
• Heat the oil in a 12" skillet over medium-high heat.
• When the oil is hot but not smoking, add three of the chicken breast pieces.
• Cook until the first side is golden brown, about 2 minutes.
• Carefully flip and cook until chicken is cooked through and the second side is golden brown, about 2 minutes more.
• If chicken seems to be browning too fast, reduce heat to medium.
• Transfer to a clean cutting board, and cover to keep warm.
• Repeat with remaining chicken.
• Slice the chicken on the diagonal.
• Portion the slices among four dinner plates and serve with the dipping sauce.