Preparation

• Butterfly each of the chicken breasts, making 4 thinner pieces of chicken. Working with one piece at a time, place the chicken between two pieces of plastic wrap and flatten with a mallet until the chicken is an even thickness.
• Place the pretzels in a food processor and process until you have crumbs. Aim for mostly fine crumbs with a few bigger chunks.
• In a shallow bowl or dish, combine the flour, garlic powder, and onion powder. Season to taste with salt and pepper.
• In another dish, whisk the egg.
• Place the crushed pretzel in a third dish.
• Preheat the oven to the lowest setting.
• Add about ½” of oil in a heavy skillet. Heat until about 350ºF.
• Working with one piece of chicken at a time, dip the chicken into the flour mixture, then into the egg, and finally into the pretzels. Press the pretzel crumbs into the chicken as needed.
• Place the chicken in the hot oil, cooking in batches if necessary. Cook for 3-4 minutes, flip and cook until done, about 3 more minutes. Remove to a cooling rack over a baking tray and keep warm in the oven.
• To make the sauce, melt the butter in a saucepan. Whisk in the flour and cook for 1 minute. Add the milk and mustard, cooking until slightly thickened. Add cheese gradually, whisking until melted. Season with salt and pepper as needed.
• Serve the chicken topped with the mustard cheddar sauce and minced parsley if desired.