Best 2 Pretzel Crusted Chicken Cutlets With Cauliflower Purée And Arugula Recipes

Pretzel crusted chicken cutlets with cauliflower purée and arugula is a combination that is both delicious and visually appealing. The crispy pretzel crust adds a flavorful crunch to the tender chicken, while the smooth cauliflower purée provides a creamy and comforting balance. The peppery arugula adds a vibrant freshness to the dish, tying all the flavors together. This recipe is perfect for a weeknight meal or a special occasion dinner party, and it is sure to impress your friends and family. With its unique combination of textures and flavors, this dish is a culinary masterpiece that will leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

PRETZEL-CRUSTED CHICKEN STRIPS

Pretzel-Crusted Chicken Strips image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 cup spicy brown mustard
1 cup mayonnaise
1/2 cup honey
1/2 cup all-purpose flour
2 cups crushed pretzel twists
1 1/2 pounds chicken tenders
1 1/2 teaspoons kosher salt
4 tablespoons salted butter
1/4 cup olive oil

Steps:

Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
Serve alongside the reserved honey mustard.

PRETZEL-CRUSTED CHICKEN CUTLETS WITH CAULIFLOWER PURéE AND ARUGULA

Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula image

These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp arugula salad. It all adds up to the perfect weeknight meal.

Provided by Rhoda Boone

Categories Chicken Leafy Green Quick & Easy Dinner Cauliflower 22-Minute Meals Peanut Free Tree Nut Free Soy Free

Yield Serves 4

Number Of Ingredients 15

Ingredients

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

Steps:

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 350°F 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 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. Purée 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 purée among the plates, and top with chicken cutlets.

Tips:

For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
If you don't have a meat mallet, you can use a rolling pin to pound the chicken breasts thin.
To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
If you don't have a steamer basket, you can boil the cauliflower florets in a pot of water for 10-12 minutes, or until they are tender.
To make the cauliflower puree extra smooth, use an immersion blender or a food processor.
If you don't have arugula, you can use baby spinach or kale instead.

Conclusion:

Pretzel-crusted chicken cutlets with cauliflower puree and arugula is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is crispy and flavorful, the cauliflower puree is creamy and smooth, and the arugula adds a peppery bite. This dish is sure to please everyone at your table.