Preparation

• Butterfly each of the chicken breasts, making 4 thinner pieces. Flatten between plastic wrap with a mallet.
• Process the pretzels in a food processor until you have fine crumbs with a few bigger chunks.
• In a shallow bowl, combine flour, garlic powder, and onion powder. Season with salt and pepper.
• Whisk the egg in another dish.
• Place crushed pretzels in a third dish.
• Preheat the oven to the lowest setting. Heat ½” oil in a heavy skillet until it reaches about 350ºF.
• Dip each piece of chicken into the flour mixture, then into the egg, and finally coat with pretzels, pressing crumbs in if needed.
• Fry the chicken in batches for 3-4 minutes, flip, and cook until done. Remove to a cooling rack and keep warm in the oven.
• For the sauce, melt butter in a saucepan. Whisk in flour and cook for 1 minute, then add milk and mustard, cooking until slightly thickened.
• Stir in cheese a handful at a time until melted. Season with salt and pepper if needed.
• Serve chicken topped with mustard cheddar sauce and minced parsley if desired.