Pretzel Crusted Chicken Breasts
Dive into the crunchy delight of pretzel-crusted chicken breasts paired with a tangy salad.
Ingredients
- 2 chicken breasts
- 3 cups garlic Parmesan flavored pretzels
- 1 egg
- ½ cup vegetable oil for frying
- 3 cups baby romain lettuce
- ¼ cup plain Greek yogurt
- 3 tablespoons white vinegar
- 2 teaspoons black pepper
- 2 teaspoons miso paste
- ½ cup Muenster cheese
- ¼ cup croutons
- salt & pepper to taste
Instructions
- In a large skillet, heat the oil over high heat. Use a food processor to pulse the pretzels into a powder.
- Whisk the egg in a small bowl. Cut the chicken into long strips.
- Dip the chicken strips into the egg, then into the powdered pretzels, then back into the egg and back into the pretzels for a thick breading.
- Fry each strip in the skillet for 3-4 minutes per side, until the breading is golden brown and the chicken is cooked through.
- While the chicken is cooking, whisk together the Greek yogurt, white vinegar, black pepper, and miso paste.
- Gently toss the baby romaine lettuce in half of the dressing so it's completely covered. Garnish the salad with any remaining Muenster cheese and croutons.
- Reserve any remaining sauce for dipping the chicken in. Serve alongside the appetizer round and enjoy!
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