PRETZEL-CRUSTED TURKEY CUTLETS

· 2 cups small pretzels, crushed

· 1 pound turkey cutlets, halved lengthwise

· 1 1/2 teaspoons paprika

· Kosher salt and freshly ground pepper

· 2 tablespoons dijon or brown mustard

· 1 teaspoon chopped fresh thyme

· 3 tablespoons vegetable oil

· 1 tablespoon unsalted butter, melted

· 3 tablespoons pure maple syrup

· 1 tablespoon chopped fresh chives

1. Spread the pretzel crumbs in a shallow dish. Season the turkey with 1 teaspoon paprika, 1/2 teaspoon salt and a few grinds of pepper. Brush 1 side of the cutlets with 1 tablespoon mustard and sprinkle with the thyme, then press into the pretzels to coat.

2. Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the turkey, pretzel-side down; cook until golden brown, 2 minutes. Flip and cook until just cooked through, 1 more minute. Transfer to a plate. Wipe out the skillet; add the remaining 11/2 tablespoons vegetable oil. Repeat with the remaining cutlets.