Chicken Cutlets are a go to dish….of course the healthiest way to prepare them would be grilled…but sometimes it’s fun to dress them up a bit! My boys can never resist a fried chicken cutlet. These spinach garlic and mozzarella topped cutlets have been a favorite dish for years. Actually, the same friend who inspired my lentil soup is the person who first made these for me… they certainly are quick and easy, yet delicious.
The great part is, if you use a fresh crispy bread crumb, you can fry up the cutlets early in the day. Just before serving, prepare the spinach, top with mozzarella and heat in the oven. You will have dinner on the table in no time!
The Butcher was kind enough to slice up some D’Artagnan all natural, hormone and antibiotic free Chicken Breast into thin cutlets. I’m sure he would love to do the same for you, just ask. Otherwise you can certainly use the regular thin chicken cutlets. I also picked up fresh spinach at the veggie market, but it would be just as delicious to use the fresh spinach that comes pre washed in a bag.
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- Stop by The Butcher to pick up some freshly sliced thin Chicken Cutlets and fresh Mozzarella Cheese. You will also need bread crumbs, garlic, fresh spinach and olive oil.
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- A little trick to bread a crispy cutlet is to add some Honey Mustard sauce to the mixed egg. I use Ken’s Honey Mustard dipping sauce. It creates a nice crust on the cutlet.
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- Sometimes you just need a crispy fried chicken cutlet. The best is, that these can be fried earlier in the day. Add your toppings and heat just before dinner time.
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- I love to use the fresh spinach from the veggie market. The important key to cleaning it is to submerge all of this spinach in a large bowl of cool water. Swish around and let it sit for a minute or two. All of the sand will drop to the bottom of the bowl. Then you can pull the spinach out and rinse under the faucet; dry on clean paper towels. Slice up 6 or seven cloves of garlic.
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- Just before serving, heat the oven to 375 degrees. Using a large pan,sauté the garlic in 3 tablespoons of olive oil, just until it softens. Add your spinach and about a 1/4 cup of water.
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- Use tongs to toss the spinach with garlic, oil and water.
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- Cover the pan with a lid and let the spinach wilt down for a minute or two.
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- Slice up the fresh mozzarella.
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- This is what all of that spinach will wilt down to! I used two bunches of spinach to top six cutlets.
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- Place the fried cutlets on a large baking pan. Top each cutlet with spinach mixture.
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- Fresh mozzarella on top! Heat in the oven for 8-10 minutes!
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- So delicious!
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- Serve these cutlets with rice or oven roasted potatoes. Make enough….the family is going to love them:)
Chowfancy 