Preheat oven to 300°F
Place pretzels and peanuts in a food processor or blender and grind until fine. Transfer to a shallow dish, add thyme, season with salt and pepper, and mix to combine.
Crack and beat 2 eggs in a second shallow dish with a splash of water.
Coat the chicken in the ground pretzels and peanuts, then the egg, then the pretzels again.
Preheat a large skillet with EVOO, enough to go 1/4 inch up the sides of the skillet, over medium-high heat. Add coated chicken pieces to the hot oil. Cook in a single layer, in two batches if necessary, about 3-4 minutes on each side, until cutlets' juices run clear and the breading is evenly browned. Transfer finished chicken strips to the oven to keep warm as you cook remaining strips.