Sunday, February 22, 2015

Pretzel Crusted Chicken Medallions with Curried Honey Mustard Dipping Sauce




Jim and I were having a slow Sunday morning on this cold Oklahoma day.  While lounging by the fire we were watching Giada De Laurentiis make her version of pretzel crusted chicken with a curried ketchup dipping sauce.   We had no plans for lunch, had everything on hand and love to cook together so.....  off we went to the kitchen to whip up these bad boys our way!




We opted not to make Giada's dipping sauce since I'm allergic to tomatoes.   Not only that but the ketchup sauce just didn't seem that great to us so I thought honey mustard!  I already have a honey mustard recipe that we love and just knew adding curry to it would be amazing!



Pretzel crusted Chicken medallions with Curried Honey Mustard dipping sauce



3 chicken breasts
Flour for dredging
Salt and pepper
Pretzels, crushed
4 Eggs, scrambled
Oil

Slice chicken into 1/4”  thick medallions. 
Place flour, eggs and pretzel crumbs into 3 separate shallow bowls.
Dip first into flour, egg and then the crushed pretzels.
Pour oil into skillet until it’s about ¼” deep.  When hot fry chicken until golden brown on both sides.  (They don’t have to be completely done as we are going to bake them as well.)
Drain on paper towels and then transfer to a baking sheet.
Bake until the chicken reaches an internal temperature of 165 degrees.


Curried Honey Mustard Dipping Sauce

½ cup mayo
2 tablespoons yellow mustard
½ teaspoon garlic powder
1 tablespoon white vinegar
2 tablespoons honey
½ teaspoon curry powder
Salt and pepper, to taste

Combine all ingredients in a small bowl.  Mix well.




These little golden nuggets came out so crunchy and delicious!  The dipping sauce added just the right amount of tangy sweetness to pair with them perfectly.  They also made a lot!  Jim is thrilled because he's planning on taking them to work for lunch this week.  Win- win!  

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