The Baked Chicken and Spinach Cutlets are a healthy and tasty main dish, very easy to prepare. A recipe ideal for those with children who don’t like vegetables but, when hidden with chicken, it becomes a regular cutlet. Oven baking makes this recipe even healthier.
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- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz chicken breast
- 1.1 lbs spinach
- 1/2 cup all-purpose flour
- 1 oz Parmigiano Reggiano PDO (grated)
- 1 oz Pecorino Romano (grated)
- 3/4 cup breadcrumbs
- 1/2 clove garlic
- 3/4 tsp fine salt
- 1 egg (medium)
- 2 sprigs rosemary (chopped)
- 2 tbsps extra virgin olive oil
Tools
- Kitchen Scale
- Pan
- Chopper
- Bowl
- Parchment Paper
- Baking Tray
Steps
Wash the spinach well under running water. Cook them in a pan without adding water and with a lid. Once cooked, let them cool, squeeze them, and chop them in the chopper.
Place the chicken breast on the cutting board and clean it from tendons and small bones. Cut it into pieces and chop it in the chopper. Pour the chopped chicken and spinach into a large bowl and add the grated Parmigiano and Pecorino Romano. Salt, mix, and let it rest for 15 minutes to compact.
Prepare a plate and put the breadcrumbs with finely chopped rosemary and garlic. In another plate, put the flour and in another one, the beaten egg. Take a portion of the mixture the size of an orange and pass it through the flour, flattening it a little to give it the shape of a cutlet. Pass it through the egg and finally through the breadcrumbs.
Preheat the static oven to 392°F. Place the cutlets on a baking tray covered with parchment paper and drizzle a little oil over each. Once ready, bake and cook for 20 minutes. Turn to the other side and finish cooking for another 10 minutes. If desired, they can be fried in peanut oil, but oven-baking is better. Serve the Hot Chicken and Spinach Cutlets.
