Gluten Free Pretzel Crusted Chicken

Gluten Free Pretzel Crusted Chicken

Ingredients:

• 1lb chicken breast cutlets

• ¼ cup gluten free flour (recommend: Bob’s Red Mill)

• 2 eggs

• 2 tbsp of dairy/non-dairy milk

• 1 tbsp dijon or yellow mustard

• 1-2 cups crushed gluten free pretzels (recommend: Snyder’s of Hanover)

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt and pepper (to taste)

• Oil (for cooking)

• Sliced muenster cheese (optional)

This recipe is a spin on a classic chicken cutlet, but instead of using breadcrumbs we’re using crushed gluten free pretzels!

Start with your dredging stations: you’ll need one for your flour mixture, egg mixture, and the crushed pretzels. Combine the gluten free flour with the garlic powder, onion powder, and some S&P. Whisk the eggs with the dairy/non-dairy milk and mustard. Crush the gluten free pretzels until they’re not quite totally pulverized; we want some variance in size for texture.

Dredge the chicken breasts starting with the flour, then the egg, then the pretzel mixture. In a hot skillet, add a thin layer of your favorite high smoking point cooking oil. Cook the coated chicken over medium heat for two minutes per side. Remove and let rest before serving.

As another option for serving, add a slice of muenster cheese and broil 1-2 minutes until melted.

Enjoy!