Pretzel Encrusted Chicken Schnitzel

Schnitzel is a traditional German entrée that can be eaten as is or served with different sauces or condiments. This recipe features honey mustard, but you can serve with your favorite type of mustard, or any other condiment. Round out the meal with Simple Späetzle or boiled potatoes. The ingredient amounts will serve 4. Adjust ingredient amounts to accommodate the number of people serving.


1/2 cup of vegetable oil
1 lb. of chicken cut in half horizontally so they are thinner to create a scaloppini style chicken
1 cup of crushed pretzel crumbs
1 egg beaten with 1 tablespoon of water
1/4 cup of a grainy style mustard
1/4 cup of honey


Crush pretzels using a food processor, blender or add them to a large ziplock bag and crush using a rolling pin. After crushed you should have about one cup. Crushing may need to be done in batches. Cut chicken in half to decrease the cooking time and prevent burning. Add oil to a medium to large cast iron skillet or regular skillet and preheat to medium high. Dredge chicken in egg mixture, then into pretzel crumbs making sure each filet is evenly coated and place in skillet. Cook chicken on both sides until crispy and browned about 4 – 5 minutes per side. Cooking times will vary on how thin the chicken is. Make sure no pink remains in the middle. If the chicken is thicker you may have to transfer to a preheated oven at 375 degrees and bake for 5 more minutes. Remove and serve with honey mustard or your favorite condiment.

Suggested Beverage

Try Hacker-Pschorr Original Oktoberfest Amber Märzen (Germany), Ayinger Oktober Fest-Märzen (Germany), Flensburger Brauerei Gold Premium Lager (Germany) or Schloss Schönborn Riesling Kabinett (Germany).

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