Chicken is a standby in our house for weeknight dinners, but it can get a little boring just cooking the same dishes or cutlets over and over again. I love this concept of using pretzels as breading instead of the usual breadcrumbs! Not only do we always have pretzels in the house since they are a favorite snack of my 3-year-old, but I love the flavor.
This recipe is adapted from one I found through Food Network and is delicious served up alongside a baked sweet potato and your favorite veggie. We love roasted broccoli for weeknight dinners or a big green salad works well too.
Check out the recipe below and share your favorite weeknight chicken recipes in the comments!
Pretzel-Crusted Chicken w/ Sweet Potatoes
Serves 2, but is easily doubled to serve 4
Ingredients
2 medium sweet potatoes
1 cup small pretzels, crushed into small pieces (use a food processor if you like)
2-4 chicken cutlets
1 tsp. smoked paprika
Kosher salt
Pepper
2 tbsp. dijon mustard
1/2 tsp. dried thyme
2 tbsp. canola oil
1 tbsp. softened unsalted butter
1 1/2 tbsp. pure maple syrup
Instructions
Poke the sweet potatoes all over with a fork and cook in the microwave until fork-tender (about 10-15 minutes). Cover or wrap with aluminum foil and set aside. Of course you can bake them in the oven if you like, but for a weeknight quick meal I like to make use of the microwave.
While the potatoes are cooking, pour the crushed pretzels in a pie plate or other shallow dish and season the turkey with the paprika, salt and pepper. Once the cutlets are well seasoned, brush one side of each cutlet with the dijon mustard, sprinkle them with the dried thyme and then press that side into the pretzel crumbs to coat. Repeat with each cutlet and set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat (I like to use my cast iron skillet for this). Add the cutlets to the oil pretzel-coated side down and cook 3-4 minutes until golden, flip over and continue to cook on the other side until done. Cook the cutlets in batches if you don't have a large enough skillet to fit them all in one batch.
Combine the butter, 1 tablespoon maple syrup and a sprinkle paprika in a small bowl. Split open the sweet potatoes, sprinkle lightly with salt and top with the butter. Combine the remaining maple syrup and 1 tablespoon mustard. Serve the turkey with the sweet potatoes and maple mustard on the side for dipping.
2 tbsp. dijon mustard
1/2 tsp. dried thyme
2 tbsp. canola oil
1 tbsp. softened unsalted butter
1 1/2 tbsp. pure maple syrup
Instructions
Poke the sweet potatoes all over with a fork and cook in the microwave until fork-tender (about 10-15 minutes). Cover or wrap with aluminum foil and set aside. Of course you can bake them in the oven if you like, but for a weeknight quick meal I like to make use of the microwave.
While the potatoes are cooking, pour the crushed pretzels in a pie plate or other shallow dish and season the turkey with the paprika, salt and pepper. Once the cutlets are well seasoned, brush one side of each cutlet with the dijon mustard, sprinkle them with the dried thyme and then press that side into the pretzel crumbs to coat. Repeat with each cutlet and set aside.
Heat the canola oil in a large nonstick skillet over medium-high heat (I like to use my cast iron skillet for this). Add the cutlets to the oil pretzel-coated side down and cook 3-4 minutes until golden, flip over and continue to cook on the other side until done. Cook the cutlets in batches if you don't have a large enough skillet to fit them all in one batch.
Combine the butter, 1 tablespoon maple syrup and a sprinkle paprika in a small bowl. Split open the sweet potatoes, sprinkle lightly with salt and top with the butter. Combine the remaining maple syrup and 1 tablespoon mustard. Serve the turkey with the sweet potatoes and maple mustard on the side for dipping.
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