May 12
Pretzel Crisp Chicken Schnitzel
posted by: dawn in Chicken, Comfort Food, Easy Dinner on 05 12th, 2010 | |

I’m back!!!!!!!!!!

I’ve been on hiatus for a few weeks as I took a cooking class and my work world changed a lot requiring more of my attention, but this dish was so tasty and I was so impressed with myself I had to post.

First let me come clean, I’m NOT a fan of boneless skinless chicken breast.  To me, it’s tasteless.   However it seemed like a good choice for the idea that was percolating in my head after receiving samples of Pretzel Crisps. You could do this with pork or even veal just as easily.

Pretzels make me think of Germany which makes me think of mustard and schnitzel.  Most people have heard of Wiener Schnitzel which traditionally meant pounded breaded fried veal scallops until the hot dog chain took its name!  Pork and veal are the most common “schnitzel meats” but in the states we love chicken.  Since Pretzel Crisps have re-thought the idea of the pretzel, I decided to rethink schnitzel.

This dinner was VERY popular at my house with everyone cleaning their plate (though to be honest I did have to argue with teen age son to get him to eat the spinach)

Pretzel Crisp Chicken Schnitzel with White Wine Mushroom Sauce

Ingredients:

3 Chicken Breasts (boneless skinless)
flour for dredging
1/3 cup whole grain mustard
2 cups Pretzel Crisps (ground into crumbs using food processor)
4T vegetable oil

Directions:

Pound chicken breasts to 1/4 inch thickness.  Dredge in flour, rub mustard on both sides and coat with Pretzel Crisp crumbs. Add oil to pan and cook over medium heat.  Drain all but 2 Tablespoons of fat from the pan.

Mushroom Wine Sauce

Ingredients:
8 0z sliced mushrooms
3T flour
1 Cup dry white wine
2 T whole grain mustard
1 Cup chicken stock

Directions:
Saute mushrooms in same pan as chicken.  Add flour and cook for 2 minutes.  De-Glaze pan with white wine.  Stir in mustard and chicken stock.  Reduce to desired consistency add salt and pepper to taste (but be careful with the salt because the Pretzel Crisps are salty)

Hope you enjoy this as much as we did!  The best part of this dinner was it only took about a half hour to make and it was so flavorful

Cheers!

4 Responses to “Pretzel Crisp Chicken Schnitzel”

  1. Every blog post I’m reading today is taking me back to my trips to Austria. Is someone telling me to get back there? The recipe looks great and I’ll give it a test drive soon.

  2. Creative – it reminds me of those Chopped chefs who use ingredients creatively. Looks wonderful.

  3. Thanks for comparing me to the Chopped Chefs! I’m flattered!

  4. I’m sure that’s it John — you need to go back!

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