Wash the chicken breasts and pat them dry with a paper towel.

Pound the chicken breasts until very thin. You can cut them in half to make them easier to work with. Season the chicken breasts on both sides with salt and freshly ground black pepper and set aside.

Place three wide and deep plates on your work surface.

On the first plate, spread out the all-purpose flour. In a small separate bowl, beat the egg and pour onto the second plate.

Spread the crushed pretzels out on the third plate.

Working with one chicken breast at a time, dredge the breast on both sides in the all-purpose flour, then coat both sides with the egg and lastly, coat the breast on both sides with the crushed pretzels. Repeat with the other chicken breasts.

Place the canola oil and butter in a large skillet over medium-high heat, add the coated chicken breasts to the pan and cook on both sides until the chicken has cooked through and the pretzel crust is crunchy golden brown.