Preheat the oven to 400°F.

In a large pot, bring 4 cups of water to a boil. Add the cauliflower and garlic cloves and cook until tender, about 8-10 minutes. Drain.

Transfer the cooked cauliflower and garlic to a food processor. Add the butter, milk, and salt and pepper to taste. Process until smooth and creamy. Adjust the seasoning if necessary. Keep warm.

In a shallow bowl, whisk together the eggs, 2 tablespoons of Dijon mustard, and a pinch of salt and pepper.

Place the flour in a second shallow bowl.

In a third shallow bowl, combine the crushed pretzels with ¼ cup of Dijon mustard.

Season the chicken cutlets with salt and pepper.

Dredge each cutlet in the flour, shaking off any excess. Dip the cutlets into the egg mixture, allowing excess to drip off, then press into the pretzel mixture to coat.

Heat the vegetable oil in a large skillet over medium-high heat. Working in batches, fry the chicken cutlets until golden brown and cooked through, about 2-3 minutes per side.

Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.

Place the arugula or baby spinach in a large bowl. Squeeze the juice of half a lemon over the greens and drizzle with extra-virgin olive oil. Toss to coat.

Divide the cauliflower puree among plates and top each with a chicken cutlet. Serve with the dressed arugula or baby spinach and a lemon half.

Enjoy!