Pretzel-Crusted Chicken Cutlets With Cauliflower Purée and Arugula

The recipe Pretzel-Crusted Chicken Cutlets With Cauliflower Purée and Arugula can be made in around 22 minutes. This recipe serves 4. One portion of this dish contains roughly 52g of protein, 46g of fat, and a total of 869 calories. For $4.54 per serving, this recipe covers 49% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 3909 would say it hit the spot. It is brought to you by Epicurious. A mixture of vegetable oil, garlic cloves, whole milk, and a handful of other ingredients are all it takes to make this recipe so delicious. It works well as a pretty expensive main course. With a spoonacular score of 98%, this dish is super. If you like this recipe, take a look at these similar recipes: Pretzel-Crusted Turkey Cutlets, Quinoa crusted tuna with cauliflower puree, and Chicken Cutlets with Spicy Arugula.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 22 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes. Drain and reserve. Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil. While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pure. Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere. Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side. Transfer cutlets to wire rack to drain, and season them with salt. Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Pure until smooth, adding more milk if necessary. Season to taste. To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower pure among the plates, and top with chicken cutlets. Do ahead:The cutlets can be breaded and refrigerated up to 2 hours in advance of frying. The cauliflower puree can be made and refrigerated up to 2 days in advance; reheat before serving.

 

Step by step:

1. Set a wire rack over a rimmed baking sheet and set aside. Fill a medium saucepan with 1/4 inch of water; add cauliflower and garlic and cover the pot. Bring to a boil over high heat and cook until florets are easily pierced with a paring knife, about 8 minutes.

2. Drain and reserve.

3. Meanwhile, in a large, deep skillet, heat 1/2 inch of oil over medium-high heat until it registers 350F on a deep-fat thermometer, or until a pinch of flour sizzles when sprinkled into the oil.

4. While oil is heating, add pretzels to the bowl of a food processor and pulse until some crumbs are ground fine but some are still coarse pea-sized pieces.

5. Spread pretzel crumbs on a large plate or another rimmed baking sheet. Wipe out bowl of food processor and reserve for cauliflower pure.

6. Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoon pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper until blended. Working with one cutlet at a time, coat with flour on both sides, then dip in egg (allowing excess to drip off), then dredge in pretzel crumbs, pressing them to adhere.

7. Working in batches if necessary, fry cutlets until golden brown and fully cooked, 2 to 3 minutes per side.

8. Transfer cutlets to wire rack to drain, and season them with salt.

9. Once cauliflower and garlic are cooked and drained, add them to the bowl of the food processor along with the butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Pure until smooth, adding more milk if necessary. Season to taste.

10. To serve, divide arugula among four plates. Season with salt and pepper, a squeeze of lemon, and a drizzle of olive oil. Divide cauliflower pure among the plates, and top with chicken cutlets.

11. Do ahead:The cutlets can be breaded and refrigerated up to 2 hours in advance of frying. The cauliflower puree can be made and refrigerated up to 2 days in advance; reheat before serving.

Nutrition Information:

covered percent of daily need