I saw this recipe in a magazine and it looked good and easy---most of the ingredients are staple items in your pantry and refrigerator. We ate this last night and it was well received!
2 Large Eggs
1 Tablespoon Dijon Mustard
1 1/2 Cups Crushed Pretzels
1 Tablespoon Minced Thyme
1 1/2 Pounds Chicken Cutlets (I cut boneless, skinless breasts in half and pounded them thin)
1/4 Cup Olive Oil, Divided
2 Tablespoons Butter
2 Tablespoons All Purpose Flour
2 Cups Milk
1 1/2 Cup Shredded Cheddar Cheese
*In a shallow dish, whisk together egg and mustard until smooth. In a separate shallow dish, combine pretzels and thyme.
*Dip chicken in egg mixture, letting excess drip off. Dredge in pretzel mixture to coat.
*In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add half of chicken, and cook for 5-6 minutes per side or until cooked through. Remove chicken from skillet and keep warm. Repeat procedure with remaining 2 tablespoons oil and chicken. Wipe skillet clean.
*Melt butter over medium heat. Add flour and cook, whisking constantly for 2 minutes. Slowly add milk, whisking until smooth. Cook, whisking constantly, for 6-8 minutes or until thickened and bubbly. Add cheese melts and mixture is smooth. Spoon sauce over chicken.
(I used skim milk and 2% cheese, but I'm sure if you used a fattier milk and cheese, it would be creamier---and tastier!) We ate this with rice and mixed veggies.