American
Crunchy Pretzel-Crusted Chicken Cutlets
Ree Drummond's sweet-and-salty pretzel crust gives these cutlets a bigger crunch than standard breadcrumbs, while Food Network Kitchen's cutlet method keeps the coating crisp and even. A mustard-honey dip adds brightness so the chicken tastes savory and snackable rather than heavy.
Gluten-FreeDairy-FreeHigh ProteinQuick WeeknightComfort Food
At a Glance
- Time
- 30 mins
- Serves
- 4
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Season the chicken with half of the salt and the black pepper. Set up three shallow dishes: flour in the first, eggs whisked with Dijon and honey in the second, and pretzels mixed with paprika, garlic powder, and the remaining salt in the third.
- Dredge each cutlet in flour, shake off the excess, dip into the egg mixture, and press firmly into the pretzels so the crust adheres in an even, craggy layer. Let the coated cutlets rest for 5 minutes so the coating hydrates and sticks better in the skillet.
- Heat the oil in a large skillet over medium heat. Cook the chicken for 3 to 4 minutes per side until the crust is deep golden brown and the center reaches 165 degrees F. Lower the heat if the pretzels brown too quickly before the chicken cooks through.
- Transfer to a rack or plate and let the cutlets rest for 2 minutes.
- Serve hot with extra honey mustard, a simple salad, or roasted potatoes.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Use certified gluten-free pretzels and gluten-free flour; the chicken and honey mustard are naturally dairy-free, so the whole plate works with one breading setup.