Honey Mustard Pretzel Chicken Burger With Swiss

Honey Mustard Pretzel Chicken Burger With Swiss

Crushed pretzels give these chicken burgers a crunchy crust, finished with tangy honey mustard and melted Swiss.

Total 35 min Makes 4 servings Calories 540/serving

Dietary

Nut free, Halal

Allergens

Dairy, Eggs, Wheat

Boneless chicken breasts are pounded thin, coated in crushed pretzels, and pan-fried until golden and crisp. Topped with melted Swiss cheese and a tangy honey mustard sauce on a toasted bun, this burger balances salty crunch with sweet-tangy richness. It works well for a weeknight dinner or casual weekend lunch.

Ingredients

  • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
  • 2 cups pretzels, finely crushed
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup vegetable oil, for frying
  • 4 slices Swiss cheese
  • 4 hamburger buns, split and toasted
  • 1/2 cup honey mustard sauce
  • 4 leaves lettuce
  • 4 slices tomato

Method

  1. Place each chicken breast between sheets of plastic wrap and pound with a mallet to an even 1/2-inch thickness.

  2. Set up a dredging station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and crushed pretzels in a third.

  3. Dredge each chicken breast in flour, then egg, then press firmly into the crushed pretzels to coat both sides.

  4. Heat vegetable oil in a 9-inch skillet over medium heat until shimmering.

  5. Fry the chicken breasts in batches, cooking until golden brown and cooked through, about 4 to 5 minutes per side.

  6. During the last minute of cooking, top each chicken breast with a slice of Swiss cheese and cover the skillet to melt.

  7. Spread honey mustard sauce on the toasted bun bottoms and tops.

  8. Layer lettuce and tomato on the bun bottoms, then add the cheese-topped chicken breasts.

  9. Close the burgers with the bun tops and serve immediately.

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    Honey Mustard Pretzel Chicken Burger With Swiss

    Boneless chicken breasts are pounded thin, coated in crushed pretzels, and pan-fried until golden and crisp. Topped with melted Swiss cheese and a tangy honey mustard sauce on a toasted bun, this burger balances salty crunch with sweet-tangy richness. It works well for a weeknight dinner or casual weekend lunch.

    35 min 4 servings 540 cal

    Ingredients

    • 4 boneless skinless chicken breasts, pounded to 1/2-inch thickness
    • 2 cups pretzels, finely crushed
    • 1/2 cup all-purpose flour
    • 2 eggs, beaten
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 cup vegetable oil, for frying
    • 4 slices Swiss cheese
    • 4 hamburger buns, split and toasted
    • 1/2 cup honey mustard sauce
    • 4 leaves lettuce
    • 4 slices tomato

    Method

    1. 1

      Place each chicken breast between sheets of plastic wrap and pound with a mallet to an even 1/2-inch thickness.

    2. 2

      Set up a dredging station: flour seasoned with salt and pepper in one shallow dish, beaten eggs in a second, and crushed pretzels in a third.

    3. 3

      Dredge each chicken breast in flour, then egg, then press firmly into the crushed pretzels to coat both sides.

    4. 4

      Heat vegetable oil in a 9-inch skillet over medium heat until shimmering.

    5. 5

      Fry the chicken breasts in batches, cooking until golden brown and cooked through, about 4 to 5 minutes per side.

    6. 6

      During the last minute of cooking, top each chicken breast with a slice of Swiss cheese and cover the skillet to melt.

    7. 7

      Spread honey mustard sauce on the toasted bun bottoms and tops.

    8. 8

      Layer lettuce and tomato on the bun bottoms, then add the cheese-topped chicken breasts.

    9. 9

      Close the burgers with the bun tops and serve immediately.