German Pretzel Crusted Chicken Schnizel

Ingredients

4 pcschicken breasts, skinned and boned
1 tbsfresh thyme leaves, chopped freshly ground black pepper
½ cupall-purpose flour
2Cooking for Fun egg, lightly beaten
1 bagsalted pretzels
¼ cupvegetable oil for frying
1lemon, cut into wedges

Method

  1. Crush pretzel in plastic bag into rough crumbs.
  2. Pound chicken breast to 1/2 inch thin. Sprinkle with chopped thyme leaves and pepper.
  3. Dust chicken with flour, dip into beaten egg and then toss in pretzel until well-coated.
  4. Heat oil in nonstick frying pan with medium heat, fry breaded chicken breasts for 3-4 minutes on each side. Drain on paper towel.
  5. To make cheese sauce, heat butter in saucepan until melted, stir in flour until well mixed and bubbling. Gradually whisk in milk and stir until sauce is thick and boiled. Stir in grated cheddar cheese until the mixture melt. Remove from the heat and stir in mustard at last.
  6. Serve chicken schnitzel with cheese sauce and lemon wedges.