This recipe is one I found in a Rachel Ray cook book and it’s one that’s in our regular menu rotation, but since the whole “no gluten” thing, I didn’t think I’d be eating it ever again. But thanks to all the brands that have produced “gluten free” products, I’m able to eat it once more!

Synder’s Of Hanover makes these wonderfully tasty gluten free pretzels that I crush up to coat the chicken, then pan fry it, and drizzle a mustard cheddar béchamel over top that’s made with Bob’s Red Mill Gluten Free All Purpose Flour. It really tastes just like the gluten-y version without the nasty side effects! 

For the béchamel:

• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups milk
• 3/4 cup shredded cheddar
• 1 tbsp mustard

In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, then add milk. Continue to cook, and stir constantly, until sauce is thickened and bubbly. Remove from heat and stir in mustard and cheddar. Salt and pepper to taste. Cover and keep warm while preparing the chicken.

For the chicken:

• 6 chicken breast cutlets
• 2 cups crushed pretzels
• 1/3 cup flour
• 2 eggs, beaten
• vegetable oil for frying

Heat enough oil to cover the bottom of the large skillet over medium-high heat.

Place chicken in a zip-top bag with the flour and shake to coat. Dip a piece of chicken in the eggs, then in crushed pretzels, continue with remaining pieces.

Fry chicken in two batches, about 5 minutes per side, and remove to a plate lined with paper towels.

Spoon a tablespoon of béchamel on to a plate, place two cutlets on plate, then drizzle with a few heaping tablespoons over chicken. Goes great with a salad and steamed vegetable of  your choice.