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Pretzel Crusted Chicken Cutlets

10/14/2022

16 Comments

 
I am always looking for new ways to cook chicken. This pretzel-crusted chicken breast is perfect for salads or sandwiches. Let’s admit it, chicken breast by itself is bland and flavorless. So, we need to give it all the love we can. If I just want a plain “no fuss” chicken breast, I marinate it and bake it in the oven. This particular recipe for chicken breast is crispy and tasty, almost but not quite like a Southern deep-fried chicken. It’s really not, but we can pretend it is and tell our tastebuds to enjoy it. 
pretzel crusted chicken breast
You can have these chicken cutlets on the table in about 25 minutes. It's a perfect weekday dinner dish. Serve it on a bun and make a crispy chicken burger. It makes a delicious dinner with my red cabbage and mashed potatoes. Younger children might have fun with this recipe. 
pretzel crusted chicken breast
pretzel crusted chicken breast
pretzel crusted chicken breast
pretzel crusted chicken breast
Print the recipe

Recipe for Pretzel Crusted Chicken Breast 

You can play with the recipe by adding some pepper flakes or other herbs to the crushed pretzels. Make sure you do not overcook the chicken. Check for an internal temperature of 165℉. For the pretzels, I used Thin & Crunchy Pretzel Slims from Trader Joe’s. But any miniature pretzel will do.
​
Ingredients:
2 cups miniature pretzel twists or pretzel slims
1 egg
2 8-ounces boneless chicken breasts 
Canola oil for frying
Salt and pepper for seasoning

Directions:
Place the pretzels in a ziplock bag and crush them with a rolling pin or put them in a food processor. I did mine in the food processor.  Transfer the crumbs to a flat dish, and add some freshly ground pepper and some hot pepper flakes if you want some heat. Beat the eggs in a separate flat dish. 

Cut the chicken breast in half horizontally to make four thin cutlets. Pound them with a meat tenderizer to flatten them evenly. Season with salt and pepper. Working with one cutlet at a time, dip it into the egg and let the excess drip off. Put the cutlet onto the plate with the pretzel crumbs, pressing down gently. 

Heat the oil in a frying pan over medium heat. Add the cutlets and cook for about four minutes. Flip the cutlets over and cook until the thermometer inserted in the thickest part registers 165 ℉, about another three minutes. Transfer the cutlets onto a towel-lined plate. 

Slice your cutlets and add them to your favorite salad, or make a chicken burger. I enjoyed eating them cold as a snack. 

Guten Appetit!
Recipe from Real Simple Magazine
adapted by the Sunnycovechef.com

If you are hungry for some breaded pork cutlets with a mushroom  pepper sauce click here
breaded pork cutlets
pork cutlets with a mushroom and pepper sauce
16 Comments
Chefmimi link
10/14/2022 01:45:39 pm

This sounds wonderful. And I love the salad with them!

Reply
Gerlinde
10/15/2022 07:05:04 pm

Thanks Mimi, its a nice light meal.

Reply
diane
10/14/2022 06:03:00 pm

What a great idea for a crust Gerlinde!
I loved you meatballs you made the other night with mashed potatoes and gravy. They had a very nice flavor with your addition of some special spices. Could you please post that recipe? They would be perfect for these cold autumn evenings! Thank you!

Reply
Gerlinde
10/15/2022 07:08:03 pm

Hi Diane, I will post the Frikadellen (German meatballs ) I made soon. I think you tasted the allspice.

Reply
sherry link
10/14/2022 06:45:11 pm

This reminds me of a recipe that went around the traps here some years ago but it used crushed cornflake crumbs instead of pretzels. Equally delicious!

Reply
Gerlinde
10/15/2022 07:10:05 pm

I remember that Sherry. I prefer pretzels instead of cornflakes.

Reply
N’bor Nora
10/15/2022 09:39:40 am

Pretzels! What a fun and creative use for crispy chicken results. I can’t wait to try this on my fussy husband. Thank you!!

Reply
Gerlinde
10/15/2022 07:10:34 pm

Let me know how it turns out Nora.

Reply
Jean | Delightful Repast link
10/17/2022 05:37:48 am

Gerlinde, this sounds wonderful! I have never used pretzel crumbs before, but I know they will be great!

Reply
Gerlinde
10/19/2022 03:44:39 pm

Pretzel crumbs are crunchy and salty, I like that. Thanks for the comment Jean.

Reply
Jeff the Chef link
10/20/2022 06:49:25 am

I love this! I love to serve pretzels at parties, but there are always a lot left over, and for me, a few pretzels go a long way. So I'm always looking for something to do with them.

Reply
Gerlinde
10/20/2022 11:56:34 am

I hope you try the pretzel crust. It’s tasty.

Reply
David Scott Allen link
11/1/2022 08:35:15 am

I just showed this to our house guest and he said, “Yes, please!” It’s perfect for him. It’s going in next week’s rotation.

Reply
Gerlinde
11/2/2022 03:14:11 pm

I bet people love visiting you and Mark. Let me know how they turned out.

Reply
Liz link
11/6/2022 01:46:14 pm

Yum! This is such an easy, yummy recipe for a weeknight meal. I often coat chicken in crushed croutons, but next time, it will be pretzels.

Reply
Gerlinde de Broekert
4/12/2023 04:44:50 pm

Coating them with croutons is a great idea Liz, I have to try that .

Reply



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    WELCOME TO SUNNY COVE CHEF

    Thank you for visiting my blog.  My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.

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    If you  have tried any of my recipes, snap a photo and tag me @sunnycovechef I'd love to see your creations!​


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