Recipe Background
It's pan-seared chicken with a very German twist! Pretzel-Crusted Chicken coats the chicken in a tangy, sweet, and spicy homemade honey mustard sauce and crusts each piece with crunchy, salty pretzels before frying them up in butter and olive oil. Doesn't that just scream delicious? A few florets of freshly steamed broccoli add a little greenery and refreshment to the plate, ensuring you'll be loving Pretzel-Crusted Chicken all the more... especially when you dip it into the extra honey mustard!
It's pan-seared chicken with a very German twist! Pretzel-Crusted Chicken coats the chicken in a tangy, sweet, and spicy homemade honey mustard sauce and crusts each piece with crunchy, salty pretzels before frying them up in butter and olive oil. Doesn't that just scream delicious? A few florets of freshly steamed broccoli add a little greenery and refreshment to the plate, ensuring you'll be loving Pretzel-Crusted Chicken all the more... especially when you dip it into the extra honey mustard!
Ingredients
- 6 (1.5-pound) chicken cutlets
- 1 1/2 teaspoons kosher salt divided
- 1 1/2 teaspoons black pepper divided
- 1 cup spicy brown mustard
- 1 cup mayonnaise
- 1/2 cup honey
- 1/2 cup all-purpose flour
- 5 cups pretzel twists finely crushed
- 4 tablespoons salted butter divided
- 1/4 cup olive oil divided
- 2 bunches broccoli cut into florets
Directions
- Preheat the oven to 200 degrees F.
- Set a wire rack on a baking sheet
- Season both sides of the chicken cutlets with 1 teaspoon of the salt and 1 teaspoon of the pepper.
- Stir the mustard, the mayonnaise, and the honey together in a small bowl.
- Transfer 1 cup of the honey mustard to a shallow bowl and reserve the rest for serving.
- Place the flour in a separate shallow bowl.
- Spread the pretzels on a plate.
- Coat the chicken cutlets in the flour and then quickly dunk them in the honey mustard and coat with the crushed pretzels.
- Place the chicken cutlets on a large plate.
- Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until the butter melts and the oil is hot.
- Add 3 of the chicken cutlets to the skillet and cook until they are golden brown and reach an internal temperature of 165 degrees F, about 2-3 minutes per side.
- Transfer the chicken cutlets to the prepared rack and place them in the oven to keep them warm.
- Repeat the cooking and warming process with the remaining butter, the remaining oil, and the remaining chicken cutlets.
- Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket.
- Add the broccoli to the steamer basket, cover, and cook until bright green and just tender, about 8-10 minutes.
- Season the broccoli with the remaining salt and the remaining pepper.
- Serve the chicken and the broccoli with the reserved honey mustard sauce for dipping.
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