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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
  1. 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.
  2. 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.
  3. 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 black pepper.
**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.

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