Pound the chicken breasts into an even thickness between 1/4-inch an 1/2-inch.
Season the chicken generously all over with salt & pepper then set aside.
Spread the flour in a large shallow bowl or pie plate then set aside.
Lightly beat the egg in a second bowl then set aside.
Spread the breadcrumbs in a third bowl then set aside.
Working one at a time: Dredge a chicken breast in the flour to coat then shake off any excess flour. Now dip the chicken in the beaten egg and coat, shaking off any excess egg. Finally, coat the chicken in the breadcrumbs, using your hands to gently press the breadcrumbs to the chicken to help them stick. Place the breaded chicken on a plate then set aside and coat the remaining chicken the same way.
Heat 3 TBSP of the oil in a large cast-iron skillet over medium heat until very hot.
Place two of the chicken breasts into the hot pan and cook until lightly browned, crispy, and the chicken is cooked through, 3 to 4 minutes per side.
Transfer the cooked chicken to a separate clean plate then add the remaining 3 TBSP of oil to the skillet and cook the remaining chicken breasts the same way.
Serve the chicken on pretzel buns with lettuce, pickles, mustard and/or mayo.
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