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Yields:
6 serving(s)
Prep Time:
50 mins
Total Time:
50 mins
Crushed pretzels make the best crust, and the extra honey-mustard sauce is perfect for dipping.
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Ingredients
- 6 chicken cutlets (about 1 1/2 lb.)
- 1 1/2 tsp. kosher salt, plus more to taste
- 1 1/2 tsp. black pepper
- 1 cup spicy brown mustard
- 1 cup mayonnaise
- 1/2 cup honey
- 1/2 cup all-purpose flour
- 5 cups pretzel twists, finely crushed (about 2 c. crushed)
- 4 Tbsp. salted butter
- 1/4 cup olive oil
- 2 bunches broccoli, cut into florets
Directions
- Step 1Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.
- Step 2Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.
- Step 3Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.
- Step 4Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.
- Step 5Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.
- Step 6Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.
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