Pretzel Crusted Chicken

PRETZEL CRUSTED CHICKEN

2 cups sourdough pretzel nuggets
1/2 cup all-purpose flour
2 eggs
1/4 cup buttermilk
2 garlic cloves, minced
1/8 tsp. pepper
5 tablespoons olive oil, divided
4 boneless skinless chicken breast halves (5 ounces each)
2/3 cup mayonnaise
2 Tbsp. Dijon mustard
2 tsp. cider vinegar
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-in. thickness. Dip both sides of chicken in flour, egg mixture and then pretzel crumbs. In a large skillet, heat 3 tablespoons 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 mayonnaise 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 with chicken and remaining mayonnaise mixture. Yield: 4 servings (2/3 cup sauce).