Pretzel-Crusted Crispy Chicken with Caramelized Onion Gravy, Rustic Cauliflower Mash, and Roasted Corn

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Spread the corn kernels on a small baking tray, toss with 1 tablespoon vegetable oil, a pinch of salt, a pinch of black pepper, and 1 teaspoon smoked paprika. Roast for 12 to 15 minutes, stirring once, until lightly charred in spots.

2. 2

   While the corn roasts, place the cauliflower in a pot of boiling water with a pinch of salt. Cook for 12 to 15 minutes until very tender. Drain well and keep warm.

3. 3

   Season the chicken cutlets with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika.

4. 4

   Set up a breading station with three shallow dishes: one with the all-purpose flour, one with the beaten eggs, and one with the crushed pretzels mixed with a pinch of black pepper. Dredge each cutlet in flour, then egg, then pretzels, pressing so the coating adheres well.

5. 5

   Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Pan-fry the chicken for 3 to 4 minutes per side until golden and cooked through; the thickest part should reach 74 °C / 165 °F. Transfer to a rack or plate and keep warm.

6. 6

   In the same skillet, reduce to medium heat and add 2 tablespoons butter. Add the yellow onion and cook for 10 to 12 minutes with a pinch of salt, stirring often, until soft and caramelized. Add the fresh thyme and apple cider vinegar and cook for 30 seconds.

7. 7

   Sprinkle 1 tablespoon of the remaining flour over the onions and stir for 1 minute. Gradually pour in the chicken broth, whisking to avoid lumps. Stir in the Worcestershire sauce and Dijon mustard. Cook for 3 to 5 minutes until the gravy is lightly thickened. Adjust with salt and black pepper to taste.

8. 8

   For the mash, place the drained cauliflower in a large bowl or food processor. Add the heavy cream, 1 tablespoon butter, 1/2 teaspoon garlic powder, and a pinch of salt. Mash or blend to a rustic creamy texture. Fold in half of the roasted corn and half of the scallions.

9. 9

   Serve a bed of rustic cauliflower mash on each plate. Top with the crispy chicken, spoon over the caramelized onion gravy, and finish with the remaining roasted corn and scallions.