4 Servings
45 Minutes
Allergens
You can’t go wrong with schnitzel, but what makes it even better is using pretzel crumbs instead of the classic cornflake crumbs or breadcrumbs. This chicken is so crispy and together with the honey mustard sauce, it will amaze your tastebuds. Who needs bread when you can use large potato fries instead, right?
Coat strips of chicken cutlets in flour, egg and homemade or store-bought pretzel crumbs.
Using a spray oil, oil a pan and coat the chicken, as well.
Bake the chicken on 350°F for around 25 minutes, uncovered, and flipping them halfway through. Just keep in mind that you might need to cook for longer if the chicken is on the thicker side.
Notes:
You can buy pretzels already crushed for the pretzel crumbs, but just realize that you can not control the amount of salt that is in it already. What I like doing is buying salt free pretzels, crushing them myself in a bag with a pin wheel and adding salt afterwards. Because pretzels are normally pretty salty and you don’t realize that when snacking on them, but it can be too much when used as a crumb coating on chicken. #mindeetipoftheday
Coat the pan and potatoes with spray oil and sprinkle salt, pepper, garlic powder, onion powder, everyday spice from Trader Joe’s, and parsley flakes on top of the potato ovals. Bake on 350°F until crispy, flipping them once.
Wash the potatoes, pat them dry and cut the potatoes into flat ovals.
To assemble, place chicken fingers with a salad of your choice on top of one slice of the potato ovals and drizzle some of the honey mustard sauce on top finishing off with another potato bun on top.
The dipping sauce is really where the party’s at in this recipe because it works so perfectly with the pretzel coating. Mix mayo, mustard and honey together and serve on top of the chicken or as a dipping sauce on the side.
