Pretzel-Crusted Chicken Cutlets With Cauliflower Purée and Arugula
4.3
(22)

Photo by Andrew Purcell, prop styling by Sarah Cave, food styling by Rhoda Boone
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.
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.








