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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?
1 and 1/2 tablespoons Gefen Mayonnaise
3 tablespoons mustard
3 tablespoons Gefen Honey
8 strips of boneless chicken
1 cup Mishpacha Flour
4 eggs
2 and 1/2 cups crushed pretzels
1 bottle of Glicks Cooking Spray
4 large potatoes
1-2 teaspoons salt, according to preference
1-2 teaspoons garlic
1 teaspoon everyday spice
pinch of dried parsley flakes
1 teaspoon black pepper
1 teaspoon Gefen Onion Powder
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.
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.
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