Pretzel-Crusted Chicken with Broccoli

  • Women‍‍`s Corner
  • August 24, 2022

It's a simple twist on a weeknight favorite! Crushed pretzels make the best crust, and the extra honey-mustard sauce is perfect for dipping.


- 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 c. spicy brown mustard

- 1 c. mayonnaise

- 1/2 c. honey

- 1/2 c. all-purpose flour

- 5 c. pretzel twists, finely crushed (about 2 c. crushed) 

- 4 tbsp. salted butter

- 1/4 c. olive oil

- 2 bunches broccoli, cut into florets

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Method: Preheat 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.
Stir 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. Place 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.

Heat 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. Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.

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Bring 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.

This recipe is taken from

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