Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
10 min. |
20 min. |
30 min. |
4 |
0 |
Pretzel Crusted Chicken with Cauliflower Purée and Cabbage Leaves
Try this quick and easy recipe that is lower in carbs and full of crunchy flavor.
Ingredients:
1/2 cup of olive oil
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3 cups lightly crushed salted pretzel rods (about 6 ounces)
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3/4 cup all-purpose flour or gluten-free
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2 1/2 teaspoons kosher salt, plus more for seasoning
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1 1/2 teaspoon freshly ground pepper, plus more for seasoning
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2 large eggs
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1/4 cup plus 2 tablespoons Dijon mustard
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1 -1 1/2 lbs. of chicken breasts (four)
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Cauliflower puree/mash:
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1 1/2 pounds cauliflower, quartered
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3 garlic cloves, peeled
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2 tablespoons of feta cheese
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1 tsp. of thyme leaves
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1/3 cup of coconut milk
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5 cups of green cabbage
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1 lemon, halved |
Instructions:
1 | 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.
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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 or candy thermometer.
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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.
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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, dredge in pretzel, press crumbs to adhere.
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5 | Cook cutlets until golden brown and fully cooked, 3-5 minutes per side. Once cooked move to a plate with paper towels and let excess oil drain.
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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.
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7 | To serve, divide cabbage among four plates. Season with salt and pepper, a squeeze of lemon. Scoop out a 1/4 cup of cauliflower purée among the plates, and top with chicken. You can drizzle a little of the cauliflower purée over the chicken.
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