Pretzel-Crusted Chicken Cutlets With Cauliflower Purée and Arugula recipe for managing PCOS and preg

Ingredients

• 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