Ingredients
Scale
- 2 whole boneless skinless chicken breasts – about 1 pound total (or 6 cutlets)
- Kosher salt and ground black pepper, as needed
- ¾ cup all-purpose flour
- 3 large eggs, whisked
- 3 cups salted pretzel snaps or minis (about 135 grams)
- 1/3 cup plain breadcrumbs
- 2 tsp onion powder, divided
- 2 tsp garlic powder, divided
- 1 tsp sweet paprika, divided
- 1 tsp smoked paprika, divided
- ½ tsp cayenne pepper, divided
- 10-12 tbsp vegetable oil, divided and as needed
- Honey mustard sauce, for serving
Instructions
- Cut each chicken breast into cutlets to make a total of 6.
- Pound the cutlets to a uniform thickness and season with salt and pepper.
- Crush pretzels in a food processor until they resemble panko breadcrumbs.
- Set up three shallow bowls for dredging: one with seasoned flour, one with whisked eggs, and one with the pretzel mixture.
- Dredge each cutlet in flour, then egg, and finally the pretzel mixture, ensuring even coating.
- Heat oil in a pan and fry the cutlets, cooking until golden brown on both sides.
- Serve with a sprinkle of paprika, fresh herbs, lemon wedges, and honey mustard sauce.
Notes
Pounding the chicken helps to ensure even cooking.
Adjust the spices to your preference for a milder or spicier flavor.
Using a wire rack helps maintain crispiness while cooling.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 1g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 120mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.