Pretzel Chicken Cutlets
Prep Time: 5 minutes
Cook Time: 20 minutes
Cooling Time: 5 minutes
Total Time: 30 minutes
Servings: 8 cutlets
Ingredients
1½ cups avocado oil, for frying (approximately)
4 boneless, skinless chicken breasts, sliced horizontally to make 8 thin cutlets
Salt, to taste
Black pepper, to taste
Garlic powder, to taste
Onion powder, to taste
Paprika, to taste
Breading
2 large eggs
1 tbsp yellow mustard (helps the breading adhere)
4-5 cups gluten-free pretzels, blended into a breadcrumb-like texture
I use FitJoy grain-free pretzels, but regular pretzels work as well
Equipment
Skillet
Wire rack
Instructions
Pound the chicken to about ¼-inch thick for even cooking.
Lightly season both sides with salt, pepper, garlic powder, onion powder, and paprika. Go easy on the salt since the pretzels are salty.
Alternatively, season only with salt and pepper, then sprinkle the remaining seasonings over the pretzel coating.
Pulse the pretzels in a blender until they resemble fine breadcrumbs, leaving very few large pieces (large pieces will burn).
Whisk together the eggs, mustard in one bowl. Place the crushed pretzels in the other bowl.
Dip each chicken cutlet into the egg mixture, then coat evenly with the pretzel crumbs, pressing gently so they adhere.
Heat about 1½ cups of avocado oil in a large cast-iron skillet over medium-high heat, using enough oil to come about halfway up the chicken.
Fry the chicken in batches for about 3 minutes per side, or until golden brown and the internal temperature reaches 165°F.
Reduce the heat as needed to prevent the coating from burning, the pan will get hotter as you cook the batches.
Transfer to a wire rack and let rest for 5 minutes before serving.
Serve immediately.
Recommending serving:
Mashed potatoes
Spicy honey mustard
Note: For the crispiest leftovers, reheat in a cast-iron skillet. Baking, microwaving, or air frying can make the coating soggy or cause it to separate from the chicken.