Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Rocket

Ingredients for Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Rocket

• Vegetable oil, for frying (about 450g )

• 450g lightly crushed salted pretzel rods (about 170g )

• 90g plain flour

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

• 1 1/2 teaspoons freshly ground pepper, plus more for seasoning

• 2 large eggs

• 60ml plus 2 tablespoons Dijon mustard

• 4 (170g) chicken cutlets, 1/4-inch thick, pounded if necessary (675g total)

• 675g 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 rocket or baby spinach

• 1 lemon, halved

• Extra-virgin olive oil, for serving

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 177°C 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 pureé.

Place flour on another large plate or rimmed baking sheet and use a whisk to gently blend in 1 teaspoon salt and 1/2 teaspoons pepper. In a shallow bowl, beat eggs, mustard, 1/2 teaspoons salt, and 1/2 teaspoons 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 teaspoons pepper. Purée until smooth, adding more milk if necessary. Season to taste.

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

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.