Pretzel-crusted chicken cutlet
Recipe by Monica Mooney and Jasmine Williford.
INGREDIENTS
2 cups pretzels
1 cup bread crumbs
1/4 cup Parmesan cheese
Salt/pepper to taste
1 cup flour
1 egg
4 chicken cutlets
3 tablespoons extra-virgin olive oil
INSTRUCTIONS
In a food processor, combine first four ingredients until fine texture appears. Dredge chicken cutlet in flour, dip in egg, then dip in pretzel mixture. Cook over medium-high heat in extra-virgin olive oil until done.
Honey-mustard dipping sauce
INGREDIENTS
1/4 cup Dijon mustard
4 tablespoons mayonnaise
1/2 cup honey
INSTRUCTIONS
Mix first two ingredients well, then add honey and stir until well incorporated. Chill for best results.
Buffalo dipping sauce
INGREDIENTS
1/4 cup butter
1/4 cup Tabasco hot sauce
INSTRUCTIONS
Melt butter and add hot sauce and stir. May need more hot sauce depending on taste. Keep warm while dipping.
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