Chicken and Spinach Cutlets, a tasty and very easy second course, loved by both adults and children. Perfect for everyday cooking, to be served both at dinner and lunch, accompanied by fries or a nice salad.
Better known as spinach cutlets, these are delicious cutlets made with minced chicken and spinach, soft inside and crispy outside: an excellent alternative to those already prepared in the supermarket.
You can prepare them in advance, store them in the refrigerator for dinner if consumed the same day, or even freeze them.
I fried them in a pan, but you can also bake them. Just line a baking tray with lightly oiled parchment paper, place the cutlets spaced apart, and bake at 350°F for about 15 – 20 minutes. If you wish, you can also cook them in an air fryer after spraying a bit of oil.
If you make them smaller, you can also serve them as finger food at a buffet.
But now, let’s see together how to prepare the Chicken and Spinach Cutlets. Prepare the ingredients, and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I await you.
Gabriella
Other tasty recipes to try:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz minced chicken
- 1 cup spinach, cooked, boiled
- 1/2 cup grated Parmesan
- 1/4 cup scamorza (grated)
- to taste salt
- 2 eggs
- to taste flour
- to taste breadcrumbs
Tools
To make the Chicken and Spinach Cutlets you need:
- 1 Pot
- 1 Bowl
- 1 Electric Grater
- 1 Baking Tray
- Parchment Paper
- 1 Cooking Ring
- 1 Meat Tenderizer
Steps
HOW TO MAKE CHICKEN AND SPINACH CUTLETS
First, clean the spinach, and boil them in boiling water. Just a quick boil, they should remain firm. Drain them, squeeze them well, chop them, and let them cool.
Once lukewarm, mince them and put them in a bowl along with the minced chicken*. Grate the Parmesan and the scamorza and add them to the bowl. Season with salt. At this point, mix well with your hands until you get a homogeneous mixture.
Once ready, divide it into 9 – 10 balls, more or less of the same weight, flatten them with your hands and place them one by one on a baking tray lined with parchment paper. They should be 0.4 – 0.6 inches thick at most, otherwise, if they are too thick, they won’t cook well inside.
Tip: to make them almost all the same size, I used a round cooking ring and pressed the mixture with its lid. Alternatively, a meat tenderizer will work fine too.
Now it’s time for breading. Put the flour in one plate and the breadcrumbs in another. In a third plate, beat the eggs. Then, coat the cutlets first in the flour, then in the beaten egg, and finally in the breadcrumbs.
Place a pan with oil over medium/high heat and let it heat. When the oil is hot, cook the chicken and spinach cutlets on both sides: they should be nicely golden. If you like them crispier, leave them a few minutes longer without burning them.
Here are the ready Chicken and Spinach Cutlets. Enjoy your meal!
Until the next recipe.
Storage
You can store the Chicken and Spinach Cutlets in the refrigerator, sealed in an airtight container. Heat them for a few seconds in the microwave before consuming.
Tips and Suggestions
*You can do this step with a mixer or a mini food processor.
Tips for buying and storing spinach
– Purchase: when buying, make sure the spinach leaves are intact and bright in color, without yellow parts. If they look wilted, leave them.
If you buy bagged spinach, always have the care to rinse them before use.
– Cleaning: I recommend washing the leaves just before their use. After removing the hardest stems and damaged leaves, wash them in the sink (or a basin), changing the water several times until it remains clean. Normally, I wash one leaf at a time under running water. However, remember not to leave spinach soaking for too long, as some nutrients could dissolve in water.
– Storage: raw spinach can be stored in the refrigerator for about 2 – 3 days, although it is advisable to use them as soon as possible to preserve flavor, nutritional properties, and crunchiness.
– Cooking: to preserve all the nutrients, avoid boiling them in abundant boiling water. It is recommended to stew them in a pot with just the washing water clinging to the leaves for about 5 – 10 minutes, stirring occasionally, or cook them steamed.
Debunking a myth
Spinach does indeed have a higher iron content than many other vegetables, but 95% of it is not available to our bodies. Vitamin C partially bypasses the problem, so to improve iron absorption, it is advisable to consume cooked spinach seasoned with lemon juice, which integrates some of the vitamin C destroyed by heat.
Spinach does indeed have a higher iron content than many other vegetables, but 95% of it is not available to our bodies. Vitamin C partially bypasses the problem, so to improve iron absorption, it is advisable to consume cooked spinach seasoned with lemon juice, which integrates some of the vitamin C destroyed by heat.
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FAQ (Questions and Answers)
Spinach, can they only be eaten cooked?
No, they can also be eaten raw, in salads, especially the more tender and smooth-leaved ones.
What are the properties of spinach?
First of all, they are low in calories and rich in minerals (iron, calcium, magnesium), vitamins (A, C, K, E, folic acid), fiber, and substances such as lutein, beneficial for eyesight, and chlorophyll, antioxidant. Therefore, to preserve all these properties, it is good not to subject spinach to prolonged and/or aggressive cooking.
