As I was purusing through my latest Taste of Home magazine, I seen this recipe and thought wow! what a great crust for chicken. Just brilliant dahling! I figured even the hubs might eat it and he did but, just said it was okay. Pshhh! That man is lacking tastebuds if you ask me. Plus, he didn’t try it with the mayo/mustard sauce which is a must, it’s like pretzels and mustard…woot! He has a slightly insane
hatred dislike for mayo though.
Myself, I thought it was a perfect summer dinner. Nothing heavy but, yes you will get full. The dressing has a nice tang to it and was perfect on the mixed greens. The crust on the chicken, salty pretzely goodness 🙂 Let’s begin…
Pretzel Crusted Chicken with Mixed Greens
2 c. sourdough pretzel nuggets
1/2 c. all-purpose flour
1/4 c. buttermilk
2 garlic cloves, minced
1/8 t. pepper
5 T. olive oil, divided
4 boneless, skinless chicken breasts
2/3 c. mayonnaise
2 T. Dijon mustard
2 t. cider vinegar
1/8 t. salt
1/8 t. pepper
1 package spring mix salad greens
Place pretzels in a food processor; process until finely crushed. (If you don’t have a food processor put them in a large ziploc bag and crush them with a rolling pin). Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper.
Pound chicken with a meat mallet to 1/4 inch thickness.
Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.
In a large skillet, heat 3 T. oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink. (You could also bake this if you don’t like pan-frying).
Meanwhile, in a small bowl, mix the mayonnaise and mustard. Remove 2 tablespoons to another bowl. For the dressing; whisk in remaining oil, vinegar, salt and pepper.
This is two pieces of chicken…they’re huge!
Place salad greens in a large bowl. Drizzle with the dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture. Sorry, no picture of the salad, I forgot!
Yield: 4 servings.
Note: The salad dressing is kind of thick, I added a splash or two more of the cider vinegar and you may want to also.
Recipe from Taste of Home magazine.