Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula recipes

Pretzel-Crusted Chicken Cutlets with Cauliflower Purée and Arugula recipes
15 Ingredients
  • vegetable oil
  • 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
  • Four 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
Nutrition
774
39% daily value
4 servings
                                       
                                            high-​fiber
     

Fat

59% 38

Saturated

51% 10

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 6

Carbs

22% 66

Carbs (net)

- 59

Fiber

30% 7

Sugars

- 6

Sugars, added

- 0

Protein

88% 44

Cholesterol

66% 197

Sodium

51% 1229

Calcium

16% 160

Magnesium

25% 106

Potassium

24% 1137

Iron

34% 6

Zinc

26% 3

Phosphorus

71% 498

Vitamin A

17% 154

Vitamin C

105% 94

Thiamin (B1)

51% 1

Riboflavin (B2)

51% 1

Niacin (B3)

114% 18

Vitamin B6

92% 1

Folate equivalent (total)

69% 277

Folate (food)

- 215

Folic acid

- 36

Vitamin B12

32% 1

Vitamin D

362% 54

Vitamin E

26% 4

Vitamin K

47% 56

Sugar alcohols

- 0

Water

- 341
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