Pretzel chicken and zucchini

YUMO! Kelly thank you so much for telling me about this recipe. Carl was very interested in what I was making tonight so he took a chicken finger and instantly said "This is by far the best chicken I have ever had. I think its the perfect amount of salt that makes it!" haha and my friend Kelly said the exact same thing when she told me about it a couple of days ago! I, too, thought it was amazing and the zucchini fingers were to die for. Im not sure how healthy this meal was but it was fried in EVOO so that has to make it a little better, right!?! Either way I hope everyone will try it out for the family or children because it is definitely a winner in the Schuster household!

Here we go:
1 lb chicken cutlets, cut in strips or kept as whole (next time I will not do strips, too much work)
2 med zucchini, cut in strips
1 sm bag pretzels
1tbls dried thyme
cracked black pepper
2 eggs
milk (splash)
evoo

Put bag of pretzels into a food processors and grind until a powder like consistancey but has some small bits of pretzel left. Put into a shallow bowl, add thyme and fresh black pepper. Mix 2 eggs and a splash of milk together in another shallow bowl. Place strips of zucchini and chicken into pretzel mixture, then into egg mixture and back into pretzel mixture.

In a large saute pan, place EVOO about 1/4 inch high in pan. Once the oil is HOT, place chicken and zucchini that you have ready in and cook 3 minutes on each side or until golden brown. Repeat the process until all are fully cooked. Do NOT crowd the chicken of zucchini because it will take a lot longer to cook and brown up.

If you want to keep warm place in a 200 degree oven while the rest is finish cooking.

I used a ranch dipping sauce but you can use a honey mustard or a heated honey dijon sauce with it. My friend Kelly made her own heated honey mustard sauce that she said was amazing but I didnt make a sauce.

We also had roasted red potatoes alongside of these.