Pretzel-Crusted Chicken with Cheddar Mustard Sauce

Instructions

1. 1

   Preheat a conventional oven to 200°C/390°F. Line a 33 × 45 cm baking tray with baking parchment and brush it with half the olive oil. Prepare the coatings and chicken while the oven heats.

2. 2

   Crush the pretzels into fine crumbs in a sealed bag using a rolling pin. Put 40 g flour in one shallow dish. Beat the eggs with 1 tablespoon Dijon mustard in a second dish. Mix the pretzel crumbs, garlic powder and smoked paprika in a third dish. Reserve the remaining 20 g flour for the sauce, and grate the cheddar.

3. 3

   Use four chicken breasts weighing approximately 175 g each. Between sheets of baking parchment, gently flatten each breast to an even thickness of about 1.5 cm. Season both sides with the salt and black pepper.

4. 4

   Coat each breast in flour, shaking off excess, then dip in the egg mixture and press into the pretzel crumbs. Arrange in a single layer on the prepared tray without touching and drizzle with the remaining olive oil.

5. 5

   Bake for 20–25 minutes, carefully turning after 12 minutes, until the thickest part of every breast reaches 74°C/165°F on a food thermometer. Rest on the tray, uncovered, for 3 minutes.

6. 6

   While the chicken bakes, melt the butter in a 1-litre saucepan over medium-low heat. Whisk in the reserved 20 g flour and cook for 1 minute. Gradually whisk in the milk until smooth, then increase to medium heat and bring to a gentle simmer. Cook for 3–5 minutes, whisking frequently, until thickened.

7. 7

   Reduce the sauce heat to low. Stir in the remaining 1 tablespoon Dijon mustard, the yellow mustard and grated cheddar until smooth, about 1–2 minutes. Do not boil after adding the cheese. Remove from the heat and cover until the chicken is ready.

8. 8

   Serve one chicken breast per person, spooning the warm cheddar mustard sauce alongside or over part of the crust so some stays crisp.