Cheddar-Crusted Chicken

From Everyday with Rachael Ray



Ingredients:
Four 8-ounce skinless, boneless chicken breasts
1 cup salted baby pretzels
1 cup plain bread crumbs
1 cup shredded or crumbled sharp cheddar cheese
1 tablespoon fresh thyme, chopped
1/8 teaspoon freshly grated nutmeg
Freshly ground pepper
1 large egg
All-purpose flour, for dredging
Vegetable oil, for frying
Salt

Directions:
Sprinkle a little water into each of 4 quart-size plastic storage bags. Place 1 chicken breast in each bag, push out the excess air and seal it up. Using a heavy-bottomed pot, pound each breast until evenly thin, just shy of busting out of the bag.

Place the pretzels, bread crumbs, cheese, thyme, nutmeg and pepper in a food processor and pulse to grind until they’re the consistency of bread crumbs. Transfer the ground pretzels and cheese to a shallow dish.

Crack the egg into a second shallow dish and lightly beat with a splash of water. Place some flour in a third dish. Coat the chicken first in flour, then egg and finally in cheese and pretzel crumbs.

In a large skillet, heat 1/4 inch of oil over medium-high heat and add the coated chicken breasts. Cook in a single layer, 3 or 4 minutes on each side, until the juices run clear and the breading is evenly browned. Cut off a piece of a cutlet and taste, to see if you want to salt them a little.

Comments:
I skipped the applesauce part of this recipe. I also skipped the pounding part. I just cut the breasts I had in half. It worked great. I'll try and remember that next time, for sure. In any case, the recipe as made above makes WAAAAAAAY too much breading. A total waste. Cut it in half and you'll still be fine. And we couldn't really even taste the cheese so I might play with proportions next time. Very good though.