Pretzel-Crusted Chicken With Mustard Ale Sauce
Michael Watz can turn the simple into the sublime. This
vice president of F&B creates for the Lincoln Restaurant
Group, which includes Dick Clark's American Bandstand Grill.
For a culinarian like Michael Watz, working with
a restaurant management company such as the Lincoln Restaurant Group,
Dallas, TX, is an attractive position. Lincoln provides a cariety of
services for restaurants across the country, including Dakota's and Dick
Clark's American Bandstand Grill. Watz creates signature versions of
regional American specialties while simultaneously concerning himself with
the optimum rendition of a clasic burger and fries. Cottonseed oil, says
Watz, is an attractive option in the preparation of items that constitute
American popularity...meats, vegetables and fried foods.
|Pretzel-Crusted Chicken With
Mustard Ale Sauce
Yeild: 6 servings
- 1 1/2 cups flour
- 3 Tbsp. lemon-pepper seasoning
- 6, 10 oz. chicken breast pieces
- 1 cup Dijon mustard
- 1 cup egg yolks
- Pretzel Crumbs*
- 1 cup cottonseed oil
- 2 cups Mustard Ale Sauce**
- 3/4 cup Confetti Vegetable Relish***
- 12 sprigs fresh thyme
- Combine first two ingredients. Coat chicken with
mixture, shaking off excess. Combine mustard and egg
yolks; mix well. Dip chicken in mustard mixture; coat
evenly with pretzel crumbs.
- Heat cottonseed oil in skillet to medium
temperature. Brown chicken on both sides; remove.
Place on baking tray; bake at 400° F, 8-10 minutes.
- To serve, place a pool of the Mustard Ale Sauce on a
plate and top with chicken. Garnish with Confetti
Vegetable Relish and thyme.
|*Pretzel Crumbs: Place 3 cups
Bavarian-style pretzels into a food processor; grate into
fine breadcrumbs. Sift out large pieces. Combine with 1
cup grated Parmesan cheese, 1 1/2 tsp. ground cumin, 2
tsp. dried thyme, 1 tsp. dried oregano, and 1 tsp. ground
**Mustard Ale Sauce: Sauté 1 Tbsp. finely
shopped shallots and 2 tsp. finely chopped garlic in 2
Tbsp. butter. Add 1 cup beer, 1/2 cup chicken stock, 1/4
tsp. dried thyme, 1/8 tsp. ground cumin, and 1/4 tsp.
ground black pepper; reduce to a medium consistency.
***Confettie Vegetable Relish: Combine 1/4 cup each
yellow and red bell peppers, Roma tomatoes, and cucumbers,
all seeded and small-diced; 1/4 cup finely sliced fresh
leeks; 3/4 tsp. thinly sliced fresh basil; 1 1/2 tsp.
finely chopped fresh cilantro; 1/2 tsp. finely chopped
fresh garlic; 1/8 tsp. ground black pepper; 1/4 tsp. salt;
1/4 tsp. hot pepper sauce; 1 Tbsp. cottonseed oil; and 3/4
tsp. lemon juice.