Pretzel-Crusted Chicken Breasts With Mustard-Dill Dipping Sauce
- Put the flour in a wide, shallow bowl. In another wide, shallow bowl, lightly beat the eggs and 1 tablespoons of the mustard. Process the pretzels in a food processor until a coarse flour forms, about 30 seconds. Transfer the pretzel flour to a third wide, shallow bowl. Line up the flour, egg, and pretzel bowls in that order.
- Put the chicken on a cutting board, and holding your knife parallel to the board, split each breast in half horizontally. Sprinkle both sides of the chicken lightly with pepper. Dredge both sides of the chicken in the flour, then the egg, and then the pretzel flour, coating well, and shaking off the excess. Transfer to a baking sheet and refrigerate for 5 minutes.
- Meanwhile, in a small bowl, mix the remaining 1/4 cup mustard with the mayonnaise, dill, honey, and 1/8 teaspoons of black pepper; set aside.
- Heat the oil in a 12" skillet over medium-high heat. When the oil is hot but not smoking, add three of the chicken breast pieces. Cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until chicken is cooked through and the second side is golden brown, about 2 minutes more. If chicken seems to be browning too fast, reduce heat to medium. Transfer to a clean cutting board, and cover to keep warm. Repeat with remaining chicken.
- Slice the chicken on the diagonal. Portion the slices among four dinner plates and serve with the dipping sauce.