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
Step 1 –Preheat the oven to 200 degrees F.
Step 2 –Set a wire rack on a baking sheet
Step 3 –Season both sides of the chicken cutlets with 1 teaspoon of the salt and 1 teaspoon of the pepper.
Step 4 –Stir the mustard, the mayonnaise, and the honey together in a small bowl.
Step 5 –Transfer 1 cup of the honey mustard to a shallow bowl and reserve the rest for serving.
Step 6 –Place the flour in a separate shallow bowl.
Step 7 –Spread the pretzels on a plate.
Step 8 –Coat the chicken cutlets in the flour and then quickly dunk them in the honey mustard and coat with the crushed pretzels.
Step 9 –Place the chicken cutlets on a large plate.
Step 10 –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.
Step 11 –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.
Step 12 –Transfer the chicken cutlets to the prepared rack and place them in the oven to keep them warm.
Step 13 –Repeat the cooking and warming process with the remaining butter, the remaining oil, and the remaining chicken cutlets.
Step 14 –Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket.
Step 15 –Add the broccoli to the steamer basket, cover, and cook until bright green and just tender, about 8-10 minutes.
Step 16 –Season the broccoli with the remaining salt and the remaining pepper.
Step 17 –Serve the chicken and the broccoli with the reserved honey mustard sauce for dipping.
