Pretzel-Crusted Chicken Cutlets

IMG_0927Are you looking for a last-minute recipe for the big game today?!  Then you have to make these super easy pretzel-crusted chicken cutlets!  I’m not a huge football fan (would rather watch hockey or baseball), but I do look forward to game day food and drinks.  I made these chicken cutlets a few weeks ago, and they were delicious and a great alternative to traditional chicken tenders, etc.  If you are making them for a large crowd, double or triple the recipe and cut the chicken breasts into thinner pieces to create tenders or even chicken nuggets.  I used gluten-free pretzels that I had on hand, but you can use regular pretzels.  And honey mustard dipping sauce is a must!  Store bought is fine in a pinch, but I prefer to make my own.  Just whisk together 2 parts dijon mustard with 1 part honey and adjust the ratio to your liking.  What’s your favorite football recipe?

4 boneless chicken breasts
2 cups small pretzels, crushed
Kosher salt
Freshly ground black pepper
Dijon mustard (plus extra for dipping sauce)
Honey (plus extra for dipping sauce)

Preheat oven to 450º F.  Place crushed pretzels in a medium bowl.  In a small bowl, whisk together 2 parts dijon mustard and 1 part honey.   Season the chicken breasts with paprika, salt, and pepper.  Brush each side with honey mustard mixture.  Dredge in pretzel mixture making sure to press into the pretzels to coat evenly.

Transfer to a parchment lined baking sheet.  Bake at 450º F for 10 to 12 minutes, flipping once halfway through.  Depending on the thickness of the chicken breasts, you may have to cook longer.  These can also be frozen and baked at a later date (allow for additional cooking time).  Serve with additional honey mustard sauce for dipping!

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