Pretzel and Pecan Chicken Schnitzel with Honey Mustard Beer Sauce

Pretzel and Pecan Chicken Schnitzel with Honey Mustard Beer Sauce

A sweet and salty crusted chicken.

Directions:

  1. Preheat oven to 375°.
  2. Filet each chicken breast. Place plastic wrap over chicken breasts and pound to ¼-inch thickness.
  3. In a medium bowl, combine flour, salt and pepper. In another medium bowl, whisk together eggs and milk.
  4. In a food processor, combine pretzels and pecans, pulse until breadcrumb size. Place in another medium bowl.
  5. Using a three-step breading process, lightly coat chicken in flour mixture, dip in egg wash and dredge in pretzel mixture. 
  6. In a large sauté pan, over medium-high heat, heat 2 tablespoons vegetable oil. Cook chicken 2 minutes per side, or until golden brown. Flip chicken over and cook for additional 2 minutes. Transfer chicken to a parchment-lined baking sheet.  Add remaining vegetable oil and repeat until all chicken pieces are browned. Finish cooking chicken in oven for 15 minutes, or until internal temperature is 165°.
  7. In a large sauté pan, over medium heat, cook sage, beer, honey and mustard. Bring to a boil and reduce to a simmer. Cook until liquid reduces by half. Add chicken broth and continue cooking until reduced by half. In a small bowl, whisk together corn starch and water. Whisk into sauce, and cook until thickened. Remove from heat and whisk in butter. Season to taste with salt and pepper.
  8. Serve chicken schnitzel with honey mustard beer sauce and mashed potatoes.

Recipe Courtesy of ALDI Test Kitchen