I couldn't find the sourdough nuggets, so I bought the hard sourdough pretzels and broke them up into pieces before running them through the food processor. I bought thinly sliced chicken breasts, and they cooked through evenly and quickly. We're not fans of mayo, so I used 1/3c of Greek yogurt mixed with 1/3c of sour cream for the dipping sauce/dressing.
The use of the three step method made for a beautiful, golden brown, delicious coating that stayed put when you cut it. I sprinkled each lightly with a little kosher salt after pan frying it, and then let it rest on a paper towel lined plate for a moment to catch any extra oil. It was fantastic the first night, and also for lunch the following day. I cubed up the chicken, and added sliced strawberries to the mixed greens, then drizzled it all with the dressing.
Thank you so much to Kerri B. for sharing the recipe, it's definitely going into the family favorite file! Do you have an amazing recipe you'd like to submit to Taste of Home? Follow this link and learn how! Want to apply to be a Community Cook? Check out the requirements and apply here.
Pretzel Crusted Chicken with Mixed Greens
Yield: 4
Ingredients
- 2 cups sourdough pretzel nuggets
- 1/2 cup all-purpose flour
- 2 eggs
- 1/4 cup buttermilk
- 2 garlic cloves, minced
- 1/8 teaspoon pepper
- 4 boneless skinless chicken breast halves (5 ounces each)
- 5 tablespoons olive oil, divided
- 1/3c sour cream
- 1/3c Greek yogurt
- 2 tablespoons Dijon mustard
- 2 teaspoons cider vinegar
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 package spring mix salad greens (5 ounces)
Instructions
- Place pretzels in a food processor; process until finely crushed. Place pretzels and flour in separate shallow bowls. In another shallow bowl, whisk the eggs, buttermilk, garlic and pepper. Pound chicken with a meat mallet to 1/4-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.
- In a large skillet, heat 3 tablespoons oil over medium heat. Add chicken; cook for 4-6 minutes on each side or until no longer pink.
- Meanwhile, in a small bowl, mix mayonnaise and mustard. Remove 2 tablespoons to another bowl for dressing; whisk in remaining oil, vinegar, salt and pepper.
- Place salad greens in a large bowl. Drizzle with dressing; toss to coat. Serve with chicken and remaining mayonnaise mixture.
Yum - this chicken looks delicious and I love the pretzel coating!
ReplyDeleteThank you!
DeleteThat chicken is PICTURE perfect!! Love it pinned and shared.
ReplyDeleteThank you so much!
DeleteOh yum! That pretzel crust sounds wonderful!
ReplyDeleteThat is a perfectly crusted cutlet. YUMMO!!
ReplyDeleteWhat a great idea! I cannot wait to give this a try and I think I might love your idea of using the leftovers in the salad even more <3
ReplyDeleteIt was perfect over salad! Strawberry season is coming up and this will make great lunches!
DeleteSounds great! Thanks so much for joining us on Friday Frenzy! P~
ReplyDeleteThank you for hosting!
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