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Pretzel chicken cutlets



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NS1




 
 
    
 

Post Sat, Dec 10 2022, 1:15 pm
Anyone have a recipe for pretzel chicken cutlets?
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mom!




 
 
    
 

Post Sat, Dec 10 2022, 4:15 pm
I make a mixture of equal parts of olive oil, mustard and honey. Save half. Dip into the marinade and then into pretzel crumbs. Spray with Pam and bake on 375.
Use the extra marinade as a dipping sauce.
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Amarante




 
 
    
 

Post Sat, Dec 10 2022, 6:35 pm
If you are using the thicker skinless chicken breasts slice horizontally for two thinner cutlets per the notes below

Pretzel Fried Chicken

Source: Nicole A. Taylor - Watermelon and Red Birds

Ingredients

* 2 pounds boneless, skinless chicken cutlets
* 2 tablespoons fish sauce - sub soy sauce
* 1 cup all-purpose flour
* 2 teaspoons fine salt, divided, plus more to taste
* 1/2 teaspoon freshly ground black pepper
* 2 large eggs
* 2 tablespoons water
* 1 cup panko breadcrumbs
* 4 ounces pretzel sticks, finely ground in a food processor (1 cup)
* 1/2 teaspoon celery seed
* 1/2 teaspoon cumin seed
* 1/2 teaspoon onion powder
* 2 cups olive oil (see NOTES)

Step 1
In a medium bowl, toss the chicken cutlets with the fish sauce and set aside.
Set out three shallow bowls or baking dishes. In one, whisk the flour, 1/2 teaspoon of salt and the pepper. In the next, whisk together the eggs and water to combine. In the third, stir together the panko, ground pretzels, the remaining 1 1/2 teaspoons of salt, the celery seed, cumin seed and onion powder.

Step 2
In a large skillet over medium-high heat, heat the oil. When a bit of the chicken coating/pretzel mixture is dropped into the pan and instantly sizzles, the oil is ready. Place a wire rack on a large, rimmed baking sheet and set it next to the stove.

Step 3
Meanwhile, dredge each chicken cutlet in the flour mixture, shaking off any excess; then dip in the egg wash, letting the excess drip off; and finally dredge in the breadcrumb-pretzel mixture to coat.

Step 4
Working in batches, add the chicken cutlets to the hot oil and shallow-fry until the breading is golden brown and the cutlets reach 165 degrees on an instant-read thermometer, 2 to 4 minutes per side. Transfer to the wire rack and season with additional salt, as desired. Repeat with the remaining chicken. Serve hot.

NOTES: For the best flavor, use olive oil, but you can substitute canola or vegetable oil.
If you cannot find chicken cutlets or have full-size boneless, skinless chicken breasts handy, you can thinly slice the breasts into cutlets. Use a sharp chef’s knife to carefully and evenly slice through the equator of each breast half so the meat opens like butterfly wings. Separate the halves into two cutlets and trim away any visible fat.
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im shy




 
 
    
 

Post Sat, Dec 10 2022, 6:45 pm
Crush pretzels in a food processor- (It's bigger and tastier than store bought pretzel crumbs)

Mix half egg and half maple syrup.

Cut cutlets into thin strips. Dip in flour. Then into maple-egg mixture. Then pretzel crumbs. Deep fry.

Optional Dip: Mayonnaise, mustard and maple syrup.
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hello 1




 
 
    
 

Post Sat, Dec 10 2022, 6:48 pm
Dinner done has a delicious recipe for pretzel chicken
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NS1




 
 
    
 

Post Sun, Dec 11 2022, 7:12 am
hello 1 wrote:
Dinner done has a delicious recipe for pretzel chicken
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