The Good Dish Pretzel-Crusted Chicken With Apple Cole Slaw

A little salty, a little sweet, and a little something different.


Wayback Machine8 cups Pretzel twists
1 cup All-purpose flour
1/2 cup Mayonnaise
1/2 cup Whole grain Dijon mustard
1/4 cup Honey
1/4 cup White wine vinegar
2 teaspoons Dried fresh thyme leaves
4 Chicken breast cutlets
6 tablespoons Extra-virgin olive oil, divided
Lemon wedges, to serve
Kosher salt and freshly ground black pepper, to taste
Apple Slaw:
Reserved mustard dressing
2 cups Green cabbage, shredded
1 Honey crisp apple, cut into matchsticks
1 Rib celery, thinly sliced
2 Scallions, thinly sliced
2 teaspoons Poppy seeds
Kosher salt and freshly ground black pepper, to taste


Place the pretzels into a large zip-lock bag and crush using a mallet or wooden rolling pin. Alternatively, you can place pretzels into the bowl of a food processor fitted with the blade attachment.

Pulse until ground, with pieces not too large or too finely ground for coating. Set aside.

In a medium bowl, stir together the mayonnaise, mustard, honey, white wine vinegar, and thyme leaves.

Prepare a dredging station. Place flour into the first shallow bowl or baking dish and season with salt and pepper. In the second, add half of the dijon mustard mixture and mix with 2 to 3 tablespoons of water, and in the third add the crushed pretzels.

Season the chicken breast cutlets on both sides with salt and pepper.


Dredge first in the flour, then in the mustard mixture, and last in the pretzels, pressing to adhere. Repeat with remaining chicken pieces.


Heat a large skillet over medium heat and add the olive oil. Cook the cutlets on both sides until cooked through and golden brown, 3 to 4 minutes per side. Remove to a paper towel-lined plate.

Whisk ¼ cup olive oil into the remaining half of the mustard mixture and season with salt and pepper to make a dressing for the apple slaw.

Apple Slaw:

In a large bowl, combine the green cabbage, apple, celery, and scallions. (See this helpful guide for cutting an apple into matchsticks.) Drizzle with the dressing, sprinkle over poppy seeds and toss to evenly coat. Season with salt and pepper. To taste. Serve on top of the chicken cutlet.


Who knew a simple apple slaw and a crispy pretzel chicken could work so well! With a bit of Dijon mustard dressing, scallions, and a pinch of salt to tie it all together, this refreshing dish focuses on ingredients you probably already have in your pantry. This recipe is a perfect way to use up those pretzels and apples.

Prep time: 25 minutes

Cook time: 15 minutes

Need a to stock your pantry? Check out our list of the 15 essential pantry items you should always have stocked to make cooking easier.

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