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:

4 cups arugula or baby spinach

1 1/2 pounds cauliflower, chopped (1 small head cauliflower)

4 (6-ounce) chicken cutlets, 1/4-inch thick, pounded if necessary (1 1/2 pounds total)

1/4 cup plus 2 tablespoons Dijon mustard

2 large eggs

3/4 cup all-purpose flour

3 garlic cloves, peeled

2 1/2 teaspoons kosher salt, plus more for seasoning

1 lemon, halved

Extra-virgin olive oil, for serving

1 1/2 teaspoon freshly ground pepper, plus more for seasoning

3 cups lightly crushed salted pretzel rods (about 6 ounces)

2 tablespoons unsalted butter

Vegetable oil, for frying (about 3 cups)

1/4 cup whole milk, or more to taste

Equipment:

baking sheet

wire rack

sauce pan

knife

pot

kitchen thermometer

frying pan

food processor

bowl

whisk

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:

Quickview
873k Calories
51g Protein
45g Total Fat
66g Carbs
48% Health Score
Limit These
Calories
873k
44%

Fat
45g
71%

  Saturated Fat
21g
133%

Carbohydrates
66g
22%

  Sugar
6g
7%

Cholesterol
218mg
73%

Sodium
2485mg
108%

Get Enough Of These
Protein
51g
104%

Vitamin K
187µg
178%

Vitamin C
107mg
131%

Selenium
80µg
114%

Vitamin B3
22mg
113%

Vitamin B6
1mg
89%

Folate
300µg
75%

Manganese
1mg
67%

Vitamin A
3220IU
64%

Phosphorus
609mg
61%

Vitamin B1
0.7mg
47%

Vitamin B5
4mg
44%

Potassium
1522mg
44%

Vitamin B2
0.74mg
43%

Iron
6mg
36%

Magnesium
127mg
32%

Fiber
7g
30%

Vitamin E
4mg
29%

Zinc
2mg
19%

Copper
0.32mg
16%

Calcium
144mg
14%

Vitamin B12
0.64µg
11%

Vitamin D
0.97µg
6%

covered percent of daily need
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