Best 3 Pretzel Crusted Chicken Cutlets With Cauliflower Purée And Arugula Recipes
**Pretzel-Crusted Chicken Cutlets with Cauliflower Puree and Arugula: A Culinary Symphony of Flavors and Textures**
Indulge in a delectable culinary experience with our pretzel-crushed chicken cutlets, a symphony of flavors and textures that will tantalize your taste buds. This dish seamlessly blends the savory crunch of pretzel crust with the tender juiciness of chicken, complemented by a velvety cauliflower puree and a refreshing arugula salad. Prepare to embark on a delightful journey of crispy, creamy, and herbaceous sensations in every bite. Alongside this main course, discover a collection of equally enticing recipes: a creamy mushroom and bacon pasta that exudes richness and umami, a vibrant roasted beet and goat cheese salad that offers a delightful interplay of sweet and tangy flavors, and a decadent chocolate chunk skillet cookie that promises an irresistible gooey chocolate experience.
CRUSTED CHICKEN CUTLETS
Give your usual chicken cutlets a new kind of crust.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too quickly. Drain on a paper towel-lined plate; season with salt.
CHICKEN CUTLETS WITH SPICY ARUGULA
Provided by Valerie Bertinelli
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put a chicken cutlet between 2 pieces of plastic wrap and, using a rolling pin or the flat side of a meat mallet, pound it out about 1/4 inch thick. Season all over with some salt and pepper. Repeat with the remaining 3 cutlets.
- Whisk the eggs in a large shallow bowl. Spread the panko in another large shallow bowl and stir in the grated Parmesan, Italian seasoning and basil. Have a large tray ready nearby. Dip a cutlet in the egg to coat all over, letting the excess drip off, and then press both sides into the panko, coating well. Set aside on the tray and repeat with the remaining 3 cutlets. Refrigerate the cutlets for 20 minutes.
- Set a large skillet over medium-high heat, add some canola oil and heat until hot (you can check by dropping in a little bit of the panko mixture; it should sizzle). Add 2 chicken cutlets and cook until the bottoms are golden brown, about 2 minutes. Flip and cook until the other sides are golden brown and the chicken is cooked through, about 2 more minutes. Transfer each cutlet to a dinner plate.
- Carefully pour out and discard any remaining oil and crumbs in the skillet. Heat some more canola oil and cook the 2 remaining chicken cutlets. Top each cutlet with some Spicy Arugula and Parmesan shavings. Put a lemon wedge on each plate and serve.
- Put the lemon juice, shallots, Dijon mustard and some salt and pepper in a small bowl. Slowly whisk in the olive oil. Taste and adjust the seasoning as needed.
- Put the arugula in another bowl. Drizzle some of the dressing around the sides of the bowl. Toss to lightly coat the arugula; taste and season with additional salt and pepper if needed.
PRETZEL-CRUSTED CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Mix the brown mustard, mayonnaise and honey in a small bowl. Add 1 cup of the mixture to a shallow bowl. Reserve the rest for serving. Place the flour in another shallow bowl, then spread the pretzel crumbs on a plate.
- Season the chicken tenders with the salt. Coat each chicken tender in flour, then dunk in the honey-mustard mixture and coat in the pretzels; set aside on a large plate.
- Heat 2 tablespoons of the butter and 2 tablespoons of the olive oil in a large nonstick skillet over medium-low heat until melted and hot. Add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Remove to a rack placed over a sheet pan. Repeat with the remaining butter, oil and chicken.
- Serve alongside the reserved honey mustard.
Tips:
- For the Pretzel Crust: Use a food processor to finely crush the pretzels into crumbs. This will help the crust adhere to the chicken cutlets better.
- For the Chicken Cutlets: Make sure to pound the chicken breasts thin so that they cook evenly. You can use a meat mallet or a rolling pin for this.
- For the Cauliflower Purée: Use a food processor or blender to purée the cauliflower until smooth and creamy. If you don't have a food processor or blender, you can mash the cauliflower with a potato masher until smooth.
- For the Arugula Salad: Use fresh, peppery arugula for the salad. You can also add other greens like spinach or kale.
- For Serving: Serve the pretzel-crusted chicken cutlets with the cauliflower purée and arugula salad. You can also add a dollop of sour cream or yogurt for extra creaminess.
Conclusion:
This pretzel-crusted chicken cutlets with cauliflower purée and arugula is a delicious and easy-to-make meal. The chicken is crispy on the outside and tender on the inside, the cauliflower purée is smooth and creamy, and the arugula salad is light and refreshing. This dish is perfect for a weeknight dinner or a special occasion.
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