Most of us moms have always had difficulty getting vegetables onto our children’s plates. With the Baked Chicken Cutlets and Escarole, that will no longer be the case. See how quickly they disappear from the plate. With this recipe, you can change the vegetables to your liking, such as chicken spinach cutlets, even tastier than the famous ones from the commercials.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 pieces
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz chicken breast
- 14 oz escarole
- 1/2 cup Parmigiano Reggiano DOP
- 1/3 cup Pecorino Romano
- A few sprigs rosemary
- 1 tsp fine salt
- 1 egg (medium)
- 2 cups breadcrumbs
- 3/4 cup flour
- 1 tsp fine salt
- 4 tsp extra virgin olive oil
Tools
- Food scale
- Pan
- Chopping board
- Mixer
- Parchment paper
Steps
Wash the escarole well and cook it in the pan without water as it will release its own. Once cooked, let it cool, squeeze it as much as possible, and chop it with a mezzaluna. Separately, cut the chicken breast into pieces and process it in the mixer. Pour the two ingredients into a bowl.
Add all the other ingredients to the chopped escarole and chicken and mix. There will be no need for eggs as the chicken meat will act as a binder. Let it rest for 15 minutes. Take portions the size of a lemon.
Coat the portions in flour, flattening them a bit. Dip them in beaten egg and then in breadcrumbs. Perform these operations using a spatula to avoid breaking the cutlets.
Place the chicken and escarole cutlets on a baking tray lined with oiled parchment paper. Drizzle a bit of oil on top, a little salt, and bake at 400 degrees in a preheated oven. Cook for 35 minutes turning them halfway through. Serve the Chicken and Escarole Cutlets nice and hot, accompanied by a tomato salad.
