Most of us moms have always had trouble getting vegetables onto our children’s plates. With the Baked Chicken and Escarole Cutlets this will no longer be the case — you’ll see how quickly they’ll disappear from the plate. With this recipe you can swap the vegetable as you like, for example with the chicken spinach patties, even tastier than the famous commercial ones.
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- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 6 pieces
- Cuisine: Italian
- Seasonality: All seasons
- Energy 324.73 (Kcal)
- Carbohydrates 35.55 (g) of which sugars 3.57 (g)
- Proteins 21.29 (g)
- Fat 10.96 (g) of which saturated 4.18 (g)of which unsaturated 2.65 (g)
- Fibers 4.74 (g)
- Sodium 942.70 (mg)
Indicative values for a portion of 182 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 9 oz chicken breast
- 13 cups escarole (endive), packed
- 1/2 cup Parmigiano Reggiano PDO, grated
- 1.5 oz Pecorino Romano, grated
- A few sprig rosemary
- 1/3 tsp fine salt
- 1 egg (medium)
- 2 cups breadcrumbs
- 3/4 cup all-purpose flour
- 1/3 tsp fine salt
- 1 1/3 tbsp extra virgin olive oil
Tools
- Kitchen scale
- Frying pan
- Cutting board
- Food processor
- Parchment paper
Steps
Wash the escarole well and sauté it in a pan without adding water, as it will release its own moisture. Once cooked, let it cool, squeeze it as much as possible and chop it with a mezzaluna (rocking knife). Separately, cut the chicken breast into pieces and process it in a food processor. Put both ingredients into a bowl.
Add all the other ingredients to the chopped escarole and chicken and mix well. There will be no need for additional eggs as the chicken will act as a binder. Let the mixture rest for 15 minutes. Portion out balls about the size of a lemon.
Dredge the portions in the flour, flattening them slightly. Then dip them in the beaten egg and finally coat with breadcrumbs. Perform these steps using a spatula to avoid breaking the cutlets.
Place the chicken and escarole cutlets on a baking sheet lined with parchment paper and lightly oiled. Drizzle a little olive oil on top as well, add a pinch of salt and bake at 392°F in a preheated oven. Cook for 35 minutes, turning them halfway through cooking. Serve the Baked Chicken and Escarole Cutlets hot, accompanied by a tomato salad.
Storage
Once cooked, the Baked Chicken and Escarole Cutlets can be stored in the refrigerator in an airtight container or frozen individually, each wrapped or placed in a container.
What can I substitute for chicken breast?
You can substitute chicken breast with turkey breast.
