Pretzel-Crusted Chicken with Broccoli


  • 6 chicken cutlets (about 1 1/2 lb.)
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 1 1/2 tsp. black pepper
  • 1 c. spicy brown mustard
  • 1 c. mayonnaise
  • 1/2 c. honey
  • 1/2 c. all-purpose flour
  • 5 c. pretzel twists, finely crushed (about 2 c. crushed) 
  • 4 tbsp. salted butter
  • 1/4 c. olive oil
  • 2 bunches broccoli, cut into florets

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  1. 1Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.
  2. 2Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.
  3. 3Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.
  4. 4Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.
  5. 5Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.
  6. 6Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.
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