Pretzel-Crusted Chicken Breasts
4 small boneless-skinless chicken breasts
5 oz. bag salted pretzels, any shape
1 Tbl. fresh thyme leaves, chopped (or use 1 tsp. or less of dried)
Pepper
2 eggs
vegetable oil, for frying
Pound out the chicken breasts till they’re thin. (You can put them in a plastic baggie and pound with a heavy skillet.)
Place the pretzels in a food processor and process till fine. Transfer to a shallow dish and add the thyme and some pepper.
Beat the 2 eggs in a second shallow dish and add a splash of water.
Coat each chicken breast in the egg mixture then press the chicken on both sides into the pretzel mixture.
Heat the oil in a large skillet (enough so that they won’t stick) and saute about 3-4 minutes on each side until evenly browned. Make sure you don’t have the oil too hot or they’ll burn and the inside won’t be cooked through.