Pretzel Crusted Chicken with Cheese Sauce

This dish is really, really delicious, however it's not good for leftovers. The pretzels get very soggy overnight, so eater all up tonight! This recipe was adapted from Rachael Ray's recipe. Click here for the original.

Serves 4


2 boneless, skinless chicken breasts, sliced into half lengthwise

2 cups of smashed pretzels

1 egg, beaten

few tbsp of milk

black pepper

chives, optional

1 recipe of Bechamel Sauce (1 cup of milk, 1 tbsp of butter, 1 tbsp of flour)

1 cup of shredded cheddar cheese

2 tbsp of olive oil


Step 1: Smash the pretzels with a mortar and pestle or whizz it in a food processor. Place the pretzels in a shallow dish, season with pepper (I added some chives that I had on hand, optional).

Step 2: Place the egg in a shallow dish with the milk and whisk, season with black pepper and set aside.

Step 3: Prepare bechamel sauce as directed, when thickened, add cheese and melt. Set aside.

Step 4: Take the chicken breasts, and holding it with your non-dominant hand, run a knife down the centre, lengthwise, cutting the chicken breast into 2 thin pieces. Repeat with the other chicken breast.

Step 5: Heat the oil in a large frying pan over medium heat.

Step 6: Dip chicken slices into the egg, coating it thoroughly. Lay the chicken breast on the pretzel mixture next, pressing in on both sides until coated nicely and evenly. Lay the pretzel crusted chicken on another plate until you are ready to fry. Continue with the rest of the chicken slices.

Step 7: When frying pan is hot, add chicken slices, cooking 4 minutes per side, or until juices run clear. Serve with cheddar cheese sauce on top of the cooked chicken.

Serve with rice and steamed vegetables like carrots and broccoli.