Vegetarian Honey Mustard Pretzel-Crusted "Chicken"

Recipe is adapted from: http://www.cinnamonspiceandeverythingnice.com/honey-mustard-pretzel-chicken/

Note: I changed the sauce recipe a bit - added half the amount of vinegar and also reduced the amount of bread crumbs and pretzels. Adjust the sauce to your tastes.

Shown here served with garlic mashed cauliflower.

Ingredients:

1 package Gardein chikn scallopini (freezer section)

1 cup panko crumbs

1 cup pretzel crumbs (about 2 cups of whole pretzels)

1/2 cup flour, plus more if needed

1/2 cup neutral tasting olive oil

1/2 cup Dijon mustard

1/3 cup honey (Iike clover or orange blossom)

1/4 cup water

1.5 Tbsp red wine vinegar

coarse salt and fresh ground black pepper

Directions:

Preheat the oven to 400° F. Grease a baking pan, or line with tin foil.

In a food processor pulse the pretzels until they are coarsely ground (some small pieces left). Add them to a shallow, wide bowl and mix with the panko crumbs. 

Add the oil, mustard, honey, water and vinegar to a food processor and blend a few seconds until smooth.

Season with salt and pepper.

Set up one bowl with flour and another bowl with half of the dressing - so you have 3 bowls including the one with the bread crumbs and pretzels. Take the (frozen) gardein cutlets one by one. First, coat with flour shaking off any excess. Then, fully coat with the dressing. Place in the third bowl and cover fully with the bread crumb mixture, pressing it on if necessary.

Add the cutlets to the baking pan and bake for about 20 minutes, flipping halfway. Serve with the remainder of the dressing.