Pretzel-Crusted Chicken With Cheddar Cheese Sauce
By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 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
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.