Preparation

• Place pretzels in a food processor or blender and grind until fine. (It’s ok for the pretzel mixture not to be completely a fine powder.)
• Pour into a shallow dish. Add ¼ teaspoon of ground pepper to pretzel mixture.
• In separate shallow dish, whisk milk and eggs together.
• Take 1 chicken breast and coat in pretzels, then fully dunk chicken in egg mixture on both sides, then dunk a 2nd time in the pretzel coating.
• When finished, place on dish and repeat with remaining chicken breasts.
• Pre-heat a large skillet with ¼″ to ⅓″ inch of oil.
• Add pretzel-coated chicken breasts to the hot oil. Do not overcrowd; if you need to do in separate batches, that is fine.
• Cook about 3 to 4 minutes on each side, until pretzel coating is golden brown and chicken juices are running clear.
• Once chicken is complete, pull out of oil and let them rest on a paper towel lined plate to drain excess oil. Sprinkle with a pinch of salt.
• While the chicken is frying, you can start working on the cheese sauce. In a medium sauce pot over medium heat, melt butter and add flour.
• Whisk mixture together and cook for 1 minute. Whisk in milk to flour/butter mixture. When milk starts to bubble, add shredded cheeses and mustard.
• Continue to mix with a whisk till cheese is fully melted. Add a pinch or two of salt and pepper. Remove sauce from heat.
• Transfer chicken to serving dishes and drizzle with cheese sauce. Garnish with chopped parsley (if desired).