• prep: 20 min
• cook: 22 min
• total: 42 min

servings:

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.

• 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

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