Pretzel Crusted Chicken w/Mustard Sauce and Mixed Greens

Looking for a bit of a different "basic chicken cutlet" entree?  Generally, cutlets are breaded in an egg/bread crumb combination.  This twist to this one: pretzels.  It lends a bit more texture and crunchiness.  Topped with a very simple mustard sauce, this is a great vehicle to highlight a special side dish.

PRETZEL CRUSTED CHICKEN w/MUSTARD SAUCE AND MIXED GREENS (Serves 4)

2 cups sourdough pretzel nuggets
1/2 cup AP flour
2 eggs
1/4 cup buttermilk
2 garlic cloves, minced
1/8 tsp pepper
5 Tbsp olive oil, divided
4 boneless, skinless chicken breast halves (about 5 oz each)
2/3 cup mayo
2 Tbsp Dijon mustard
1/8 tsp salt
1/8 tsp pepper
1 pkg (5 oz) spring mix salad greens

Place pretzels in a food processor; process until finely crushed.  Place pretzels and flour in separate shallow bowls.  In another shallow bowl, whisk the eggs, buttermilk, garlic, and pepper.  Pound chicken with a meat mallet to 1/4" thickness.  Dip both sides of chicken in flour, egg mixture and then pretzel crumbs.

In a large skillet, heat 3 Tbsp oil over medium heat.  Add chicken; cook for 4-6 minutes on each side or until no longer pink.

Meanwhile, in a small bowl, mix mayo and mustard.  Remove 2 Tbsp to another bowl for dressing; whisk in remaining oil, vinegar, salt, and pepper.

Place salad greens in a large bowl.  Drizzle with dressing; toss to coat.  Serve remaining mayo mixture over chicken.