Name: Pretzel Chicken with Fennel Apple Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 large chicken breasts, sliced in half horizontally to make 4 cutlets – or 4 small chicken breasts; 2 eggs, beaten; ½ cup all-purpose flour; 3 cups salted whole pretzels; 1 tsp onion powder; 1 tsp garlic powder; ½ tsp cumin powder; 3 tbsp plain Greek yogurt (2%); 3 tbsp Dijon mustard; 3 tbsp honey; 1-2 cloves garlic, minced; 1 fennel bulb, thinly sliced; 2 tbsp finely chopped fennel fronds; 2 small McIntosh apples, sliced into half-moons; 4 tbsp plain Greek yogurt; Juice of 1 lemon; 3 tbsp grated parmesan (Parmigiano Reggiano); A handful of pumpkin seeds (optional)

Pretzel Chicken with Fennel Apple Salad

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Here’s a beautiful way to serve chicken : coated with pretzel with a super fresh salad and a mustard honey sauce. Enjoy!

Ingredients

Chicken
2 large chicken breasts, sliced in half horizontally to make 4 cutlets – or 4 small chicken breasts
2 eggs, beaten
½ cup all-purpose flour
3 cups salted whole pretzels
1 tsp onion powder
1 tsp garlic powder
½ tsp cumin powder
Sauce to Serve with Chicken
3 tbsp plain Greek yogurt (2%)
3 tbsp Dijon mustard
3 tbsp honey
1-2 cloves garlic, minced
Salad
1 fennel bulb, thinly sliced
2 tbsp finely chopped fennel fronds
2 small McIntosh apples, sliced into half-moons
4 tbsp plain Greek yogurt
Juice of 1 lemon
3 tbsp grated parmesan (Parmigiano Reggiano)
A handful of pumpkin seeds (optional)

Instructions

You can cook the chicken in the oven or in a skillet. For oven cooking: Preheat the oven to 400°F and place the rack in the center.
Place each chicken breast between two sheets of parchment paper and flatten them with a rolling pin to about 1/4-inch thickness.
Add the pretzels to a food processor and pulse a few seconds until fine pieces form. Then, add onion powder, garlic powder, and cumin powder to the pretzels and pulse briefly to mix well.
Prepare three plates: one with flour, another with beaten eggs, and the last with the pretzel mixture.
Dip each chicken cutlet into the flour, then into the beaten eggs, and finally into the pretzel mixture. Make sure each piece is well-coated.
For oven cooking
Place the cutlets on a baking sheet. Brush them with olive oil or avocado oil. Bake for about 15-20 minutes, until the chicken is cooked through.
For skillet cooking
Add a generous amount of neutral oil to a nonstick or stainless steel skillet (enough to cover the bottom). Cook the chicken two pieces at a time, 4-5 minutes on each side.
Prepare the sauce by mixing all the ingredients in a bowl and seasoning to taste.
Prepare the salad by combining all the salad ingredients and seasoning well.
Serve the chicken with the salad and sauce.

Pretzel Chicken with Fennel Apple Salad