Chicken Cutlets with a Pretzel Crust & Maple Mustard Glaze

We made this chicken tonight and let me tell you – deliciousness! Chicken is tender on the inside, but crispy crunchy on the outside from the salty pretzels, and sweet & spicy from the sauce. Make sure you add this recipe to your list to try.  You just marinate the chicken cutlets for 10 to 15 minutes, then coat them in crushed pretzels, then bake. While the chicken in marinating, you can prepare the Sweet & Spicy Brussels Sprouts we had with it http://peacelovesprinkles.com/2017/03/29/sweet-spicy-brussels-sprouts/

Ingredients:

3 to 4 cups pretzels
1 to 2 pounds boneless chicken cutlets

1/2 cup skim milk
1 Tablespoon white vinegar
2 Tablespoons rice vinegar
2 Tablespoons dijon mustard
1 Tablespoon sweet preserves (orange or apricot or pineapple)
1/2 teaspoon salt and 1/2 teaspoon black pepper

2 Tablespoons melted unsalted butter
1/4 cup real maple syrup (not pancake syrup)
1 Tablespoon dijon mustard

Smash up 3 to 4 cups of pretzels. I used sticks, but feel free to use whatever you have.
Just put them in a ziplock and smash them gently.

They don’t have to be as small as bread crumbs. Put this aside for later.

Mix up the marinade – milk, vinegars, mustard, salt, pepper and preserves.

I trim the chicken cutlets, see http://peacelovesprinkles.com/2017/03/10/chicken-cutlets-with-sun-dried-tomatoes-basil/
if you have any questions on trimming chicken.
Place the chicken cutlets in the marinade and put in the fridge for 10 to 15 minutes.

Set up your work station for coating the chicken.
Have your crushed pretzels, the chicken and your sheet pan for the oven.

Place each piece of chicken in the pretzels, coating both sides,
then lay the chicken on a sheet sprayed with cooking spray.

This piece is coated so well, you can hardly see it hiding in there!

Melt the butter, and drizzle it on the chicken pieces.

Ready for the oven!  Bake at 400 degrees for 15 minutes.

While it is in the oven, you can mix the maple syrup and the dijon mustard.

When it comes out of the oven, you can drizzle a little of the maple mustard glaze on top.
My daughter only wanted it on the side, so she could taste it, in case she didn’t like it.
She ended up going back for more sauce, and chicken, and rice, and brussels sprouts. ♥

This would also be great to make as small pieces for an appetizer for a party.
I love how the chicken is baked, so it frees up some time for you in the kitchen.
It is also pretty easy to coat in the pretzels and no egg involved!
So crispy on the outside and tender on the inside. My son said that he didn’t need his knife to cut it.
We had brussels sprouts (recipe link above), cucumber salad, and some jasmine rice (cooked in chicken stock).
Luckily I made enough so my husband has lunch for tomorrow. That makes him happy ♥
Happy eating!