Active Time

　　20 minutes

　　Total Time

　　22 minutes

　　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.

　　

Ingredients

Serves 4

　　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

　　

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. Drain and reserve.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

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.

　　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.