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10 min.

20 min.

30 min.



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. 


1/2 cup of olive oil
3 cups lightly crushed salted pretzel rods (about 6 ounces)
3/4 cup all-purpose flour or gluten-free
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
1 -1 1/2 lbs. of chicken breasts (four)
Cauliflower puree/mash:
1 1/2 pounds cauliflower, quartered
3 garlic cloves, peeled
2 tablespoons of feta cheese
1 tsp. of thyme leaves
1/3 cup of coconut milk
5 cups of green cabbage
1 lemon, halved


1Fill 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.
2Meanwhile, 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.
3While 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.
4Place 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.
5Cook 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.
6Once 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.
7To 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.