The Baked Chicken and Spinach Cutlets are a healthy and tasty main course that is very easy to prepare. A perfect recipe for parents with children who don’t like vegetables: hidden inside the chicken, the greens become just another cutlet. Baking makes this recipe even healthier.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 15 Minutes
- Preparation time: 30 Minutes
- Portions: 6 People
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 275.93 (Kcal)
- Carbohydrates 22.15 (g) of which sugars 1.61 (g)
- Proteins 25.63 (g)
- Fat 10.32 (g) of which saturated 3.19 (g)of which unsaturated 1.95 (g)
- Fibers 2.91 (g)
- Sodium 765.64 (mg)
Indicative values for a portion of 150 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
- 14 oz chicken breast
- 1.1 lb spinach
- 1/3 cup all-purpose flour
- 1/4 cup Parmigiano Reggiano PDO (grated)
- 1/4 cup Pecorino Romano (grated)
- 1 cup bread crumbs
- 1/2 clove garlic
- 2/3 tsp fine salt
- 1 egg (medium)
- 2 sprigs rosemary (chopped)
- 2 tbsp extra virgin olive oil
Tools
- Kitchen scale
- Pan
- Chopper
- Bowl
- Parchment paper
- Baking tray
Steps
Wash the spinach very well under running water. Cook it in a pan without adding water and with a lid on. Once cooked, let it cool, squeeze out the excess liquid, and pulse it in the chopper.
Place the chicken breast on a cutting board and remove any tendons and small bones. Cut it into pieces and pulse it in the chopper. Put the chopped chicken and spinach in a large bowl and add the grated Parmigiano and Pecorino Romano. Salt, mix, and let rest for 15 minutes so the mixture can firm up.
Prepare a plate with the bread crumbs mixed with finely chopped rosemary and garlic. On another plate put the flour and on another the beaten egg. Take a portion of the mixture about the size of an orange and roll it in the flour, flattening it slightly to shape it into a cutlet. Dip it in the egg and finally in the bread crumbs.
Preheat a conventional oven to 392°F. Place the cutlets on a tray lined with parchment paper and drizzle a little oil over each one. Put them in the oven and bake for 20 minutes. Turn them over and finish cooking for another 10 minutes. If you prefer, you can fry them in peanut oil, but baking is healthier. Serve the Baked Chicken and Spinach Cutlets hot.
