Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula
This recipe features tender chicken cutlets coated in a crispy pretzel crust, pan-fried to golden perfection. It's served alongside a smooth, creamy cauliflower purée and a refreshing arugula salad dressed with lemon and olive oil. This dish offers a delightful contrast of textures and flavors, making for a sophisticated yet comforting meal ready in minutes.
Equipment
- 1 Deep Skillet or Dutch Oven For frying the chicken cutlets
- 1 Meat Mallet To pound chicken cutlets to an even thickness
- 1 Food Processor or Blender For crushing pretzels and puréeing cauliflower
- 3 Shallow Bowls For setting up the breading station
- 1 Wire Rack with Baking Sheet For draining fried chicken and maintaining crispness
Ingredients
Main
- Vegetable oil for frying (about 3 cups)
- 3 cups lightly crushed salted pretzel rods about 6 ounces
- 3/4 cup all-purpose flour
- 2 1/2 teaspoons kosher salt plus more for seasoning
- 1 1/2 teaspoon freshly ground pepper plus more for seasoning
- 2 large eggs
- 1/4 cup plus 2 tablespoons Dijon mustard
- 4 6-ounce chicken cutlets, 1/4-inch thick, pounded if necessary (1 1/2 pounds total)
- 1 1/2 pounds cauliflower chopped (1 small head cauliflower)
- 3 garlic cloves peeled
- 2 tablespoons unsalted butter
- 1/4 cup whole milk or more to taste
- 4 cups arugula or baby spinach
- 1 lemon halved
- Extra-virgin olive oil for serving
Instructions
- Prepare the Breading Station: In three shallow dishes, set up the breading: one with flour seasoned with salt and pepper; another with beaten eggs whisked with Dijon mustard; and the third with finely crushed pretzel rods.
- Pound and Season Chicken: If chicken cutlets are thicker than 1/4-inch, place them between two sheets of plastic wrap and pound evenly to desired thickness. Season both sides with salt and pepper.
- Bread the Chicken: Dredge each chicken cutlet in the seasoned flour, shaking off excess. Dip into the egg-mustard mixture, allowing excess to drip off. Finally, press firmly into the crushed pretzels to ensure a thick, even coating on all sides.
- Prepare Cauliflower Purée Base: In a large pot, combine chopped cauliflower and peeled garlic cloves. Cover with water, add a pinch of salt, and bring to a boil. Cook until very tender, about 10-15 minutes.
- Heat Frying Oil: While cauliflower cooks, heat about 3 cups of vegetable oil in a deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Fry Chicken: Carefully place 1-2 breaded chicken cutlets into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Drain Fried Chicken: Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil and keep crispy. Repeat with remaining cutlets.
- Finish Cauliflower Purée: Drain the cooked cauliflower and garlic well. Transfer to a food processor or blender with butter and milk. Purée until smooth and creamy, adding more milk if needed for desired consistency. Season with salt and pepper to taste.
- Dress Arugula: In a bowl, toss the arugula or baby spinach with a squeeze of fresh lemon juice and a drizzle of extra-virgin olive oil. Season lightly with salt and pepper.
- Assemble and Serve: Spoon a generous portion of the cauliflower purée onto serving plates. Top with a pretzel-crusted chicken cutlet and a side of dressed arugula. Serve immediately.
Notes
For perfectly crispy chicken, maintain oil temperature between 350-375°F (175-190°C) and avoid overcrowding the pan, which lowers the oil temperature and leads to greasy chicken. Pound chicken cutlets to an even 1/4-inch thickness for uniform cooking. When crushing pretzels, aim for a fine, uniform crumb for optimal adhesion and crispness. For the cauliflower purée, boil garlic with cauliflower to infuse flavor, and adjust milk gradually to achieve a smooth, creamy consistency, not watery. A final squeeze of lemon juice and a drizzle of good quality olive oil over the arugula brightens the entire dish, cutting through the richness of the fried chicken.