Ingredients:

  • 1.5 lb chicken breast cutlets
  • 2 cups crushed salted pretzels
  • 2 large eggs
  • 2 tbsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/4 cup olive oil
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 1/2 cups sharp cheddar cheese
  • 1/2 tsp onion powder
  • salt to taste
  • black pepper to taste

Instructions:

  1. Pulse pretzels in a food processor until they look like coarse sand, being careful not to overprocess into a powder.
  2. In a shallow bowl, combine the crushed pretzel crumbs, garlic powder, and smoked paprika.
  3. In a second bowl, whisk together the beaten eggs and 1 tablespoon of the Dijon mustard.
  4. Dip each chicken cutlet into the egg mixture, then press firmly into the pretzel crumbs until fully coated.
  5. Heat olive oil in a skillet over medium-high heat until shimmering. Add the chicken and cook for 4–6 minutes per side until deep mahogany in color. Remove and rest on a wire rack.
  6. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until fragrant.
  7. Slowly pour in whole milk while whisking constantly. Simmer until the sauce has thickened.
  8. Turn heat to low. Stir in grated sharp cheddar cheese, the remaining 1 tablespoon of Dijon mustard, and onion powder. Whisk until smooth and glossy.