Pretzel-Crusted Chicken Tenders
Mashed Potatoes and Lemon-Pepper Peas
Ingredients
- 2 large eggs
- 1 Tbsp Dijon mustard
- 1½ cups crushed pretzels
- 1 cup panko breadcrumbs
- 1½ lb chicken tenderloins
- ¼ cup olive oil, divided
- 1 cup honey mustard
Instructions
- Preheat oven to 400°F. Whisk together eggs and mustard in a shallow bowl; stir together pretzels and panko in a separate shallow bowl.
- Dip chicken in beaten egg, letting excess drip off; dredge in pretzel mixture to coat.
- Cook chicken, in batches, in 2 Tbsp hot oil per batch in a large skillet over medium-high heat 2 minutes per side.
- Remove from skillet, and place on a baking sheet. Bake 10 minutes or until chicken is done. Serve with honey mustard for dipping.
Side Dish Ingredients
- 2 lb Russet potatoes, peeled and chopped
- ¼ cup butter
- ½ cup milk
- 2 (12-oz) pkg frozen peas
- 2 tsp lemon-pepper seasoning
Side Dish Instructions
- Combine potatoes and water to cover in a large saucepan. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until tender.
- Drain and return to pot. Add butter and milk; mash to desired consistency and season with salt and pepper to taste.
- Steam peas according to package directions; toss with seasoning.
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