pretzel crusted chicken with brown butter balsamic sauce

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 4 chicken breasts butterflied and/or pounded

• 2 eggs

Milk & Dairy

• 1 oz parmesan

• 1/4 cup butter

Pantry

• 4 cups pretzels

• 1/4 cup olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp white wine vinegar

• 1 tbsp tbsp maple syrup

• 1 1/2 tbsp dijon

• 1/4 cup walnuts

• 2 cups vegetable oil for frying

Produce

• 1 tub arugula

• 1 tub cherry tomatoes

1. Make your brown butter balsamic dressing. Brown your butter - add 1/4 cup butter to pan over medium heat. Cook for about 5 minutes, past the point of really bubbling until it starts to brown and smell nutty. You should have light brown bits in it but careful not to overdo it or it will burn

   Pour butter into bowl along with 1 tbsp balsamic vinegar, 1 tbsp white wine vinegar, 1 tbsp maple syrup and 1/2 tbsp dijon mustard. Mix well. Stream in 1/4 cup of olive oil while mixing. Set dressing aside.

2. Bread your chicken. Blitz pretzels in your food processor or blender until it's in small pieces. Add to a shallow dish or plate along with your grated parmesan.

   To a separate shallow bowl, add 2 eggs and 1 tbsp dijon mustard and mix well.

   Dip each chicken breast in the egg, letting excess drip off, then into the pretzel mixture, pressing down so the chicken gets fully coated.

3. Cook your chicken. Heat 2 cups oil over just over medium heat. You don't want it super hot or your pretzels will burn. After the oil has heated for a few minutes, in batches, shake excess off chicken then add chicken to oil and cook for about 3 minutes per side. Drain and place on wire rack while you cook the remaining chicken.

4. Assemble. Place chicken on plate, top with arugula, halved cherry tomatoes and a sprinkle of walnuts. Drizzle dressing all over salad and chicken.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!