Pretzel Chicken

Method - Prepare the pretzels: Place the pretzels in a food processor and pulse until finely ground, 15 to 18 pulses. (Alternatively, place the pretzels in a large resealable plastic bag, seal, and crush using a mallet or rolling pin until finely crushed.)

Method - Bread the cutlets: Stir together the finely ground pretzels, ground mustard, salt, and pepper in a shallow dish. In a separate shallow dish, whisk together the eggs and 1 tablespoon honey. Working with one chicken cutlet at a time, coat the chicken in the egg mixture, allowing excess to drip off, then place in the pretzel mixture, turning to coat and gently pressing to adhere the mixture. Place in a single layer on a plate.

Method - Pan or air fry the chicken: Heat the oil in a large skillet over medium-high heat until shimmering (about 300°F), about 5 minutes. Add the breaded chicken cutlets in an even layer and cook, turning once halfway through, until golden brown and a thermometer inserted in the thickest portion of chicken registers 165°F, 6 to 8 minutes total. Let drain on a paper towel-lined plate. If needed, cook in 2 batches.

Method - How To Air Fry: You can also air fry pretzel chicken. Preheat the air fryer to 400°F for 5 minutes. Coat the air fryer basket with cooking spray. Add the cutlets in an even layer, working in batches if needed, and lightly coat the chicken with cooking spray. Cook, turning once halfway through and spraying with additional cooking spray, until golden brown and a thermometer inserted into the thickest portion of chicken registers 165°F, about 8 minutes total.

Method - Make the sauce: While the chicken is cooking, whisk together the mayonnaise, country Dijon mustard, and remaining 1 1/2 teaspoons honey in a small bowl. Set aside until ready to use. Serve cutlets with honey mustard sauce and garnish with parsley, if desired.