Skip to main content

Pretzel-Crusted Chicken Cutlets With Cauliflower Purée and Arugula

4.3

(22)

This image may contain Cutlery Fork Plant Food and Produce
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.

Read More
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
A quick-fix dinner thanks to store-bought tortellini and chicken broth.
Just like the state fair, minus the crowds.
This comforting cheeseburger-inspired pasta from Kiano Moju is bolstered by berbere spice.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.