Pretzel-Crusted Chicken with Broccoli

Pretzel-Crusted Chicken with Broccoli

from thepioneerwoman.com
50 min

Ingredients

  • 6 chicken cutlets (about 1 1/2 lb.)
  • 1 1/2 tsp. kosher salt, plus more to taste
  • 1 1/2 tsp. black pepper
  • 1 c. spicy brown mustard
  • 1 c. mayonnaise
  • 1/2 c. honey
  • 1/2 c. all-purpose flour
  • 5 c. pretzel twists, finely crushed (about 2 c. crushed)
  • 4 tbsp. salted butter
  • 1/4 c. olive oil
  • 2 bunches broccoli, cut into florets

Directions

  1. 1

    Preheat the oven to 200 ̊. Set a wire rack on a baking sheet. Season the chicken cutlets on both sides with salt and pepper, using about 1 teaspoon of each total.

  2. 2

    Stir together the mustard, mayonnaise and honey in a small bowl. Remove 1 cup of the mixture to a shallow bowl, reserving the rest for serving.

  3. 3

    Place the flour in another shallow bowl. Spread the pretzels on a plate. Coat each piece of chicken in the flour, then quickly dunk in the honey-mustard mixture and then coat in the pretzels. Set on a large plate.

  4. 4

    Heat 2 tablespoons each butter and olive oil in a large nonstick skillet over medium-low heat until the butter is melted and the oil is hot. Add 3 pieces of the crusted chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove the chicken to the rack and place in the oven.

  5. 5

    Repeat with the remaining butter, oil and chicken. Add the chicken to the pan in the oven to keep warm.

  6. 6

    Bring 1 inch of water to a simmer in a large saucepan fitted with a steamer basket. Add the broccoli, cover and cook until bright green and just tender, 8 to 10 minutes. Season with the remaining 1/2 teaspoon each salt and pepper. Serve the chicken and broccoli with the reserved honey-mustard sauce for dipping.