Baked Chicken and Spinach Cutlets: Healthy, Crispy Recipe Perfect for the Whole Family
The chicken and spinach cutlets are one of the most loved recipes by both adults and children! A healthy, tasty, and genuine dish, perfect for those looking for a simple and light dinner idea.
These homemade cutlets combine the tenderness of minced chicken with the goodness of fresh spinach, creating a nutritious, flavorful, and irresistible combination.
To achieve crispy cutlets on the outside and soft on the inside, I chose a baked cooking method, without frying, for a lighter but still delicious result. Alternatively, you can prepare them in a pan with a drizzle of oil, ideal when you are short on time.
This chicken and spinach recipe is very easy to make, perfect to prepare in advance and freeze. Try it once, and you’ll see that it will immediately become part of your weekly menu!
DISCOVER ALSO
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
A chicken and spinach recipe that is light, healthy, and crispy
- 12 oz chicken breast (in pieces or minced)
- 1 1/2 cups spinach
- 1 pinch salt
- 1/2 cup grated parmesan
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 1/2 cups breadcrumbs
Tools
- 1 Chopper chopper
- 1 parchment paper
Steps
These homemade chicken cutlets are ideal for the whole family
Cut the chicken breast into pieces and mince it in the chopper until it has a ground meat-like consistency.
After properly draining and squeezing the cooked spinach, put them in the chopper and chop them for a few seconds.
In a large bowl, combine the minced chicken and chopped spinach. Add a pinch of salt and the grated cheese. Mix with your hands until the ingredients are well combined, while still maintaining some distinction between them.
Divide the mixture into four equal parts using a knife.
In a bowl, beat the eggs with a pinch of salt. On a plate, mix the breadcrumbs with a bit of salt and a tablespoon of grated cheese. On another plate, put some flour.
Take a portion of the mixture and coat it in flour, shaping it to obtain a regular form. Remove the excess flour. Dip the cutlet in the beaten egg and then coat it in the breadcrumbs. Repeat the process for all portions.
Place the cutlets on a tray lightly greased with olive oil. Bake in a preheated static oven at 350 °F for 25 minutes or in a fan-assisted oven at 340 °F for the same time.
Try them yourself: the baked cutlets will be a success!
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Baked Chicken and Spinach Cutlets
Serve the cutlets hot, perhaps accompanied by a fresh salad. Enjoy your meal!
FAQ (Frequently Asked Questions)
Can I use frozen spinach for the cutlets?
Absolutely yes! Just thaw them and squeeze well to remove all the water. They’re perfect if you’re short on time and want a quick dinner.
Can they only be baked?
No, you can choose between oven for a lighter and crispier version, or in a pan for an even more flavorful and golden result. In both cases, they are delicious!
Can I add cheese inside the cutlets?
Sure! A melty heart of provolone or mozzarella makes them irresistible. Just be careful not to overdo it to prevent them from opening during cooking.
How do I make them super crispy outside?
The trick is to use breadcrumbs mixed with crushed cornflakes or panko, and spray a drizzle of oil before baking. They become super crispy!
Are they suitable for children?
Yes, they are perfect for kids! Soft, flavorful, and they hide spinach in a tasty way. A complete and healthy dinner that even wins over the picky eaters!
