Chicken and spinach cutlets lovers, let’s gather… I have something you might like and here’s the bonus, you can sneak veg in it and you will actually enjoy it and so will your kids or guests! You might also love the fact that these chicken and spinach cutlets are a great make-ahead recipe that you can freeze for later saving you time for the other important things that bring you joy. Here’s how to make it.
Chicken and Spinach Cutlets Ingredients
Chicken: I used chicken thighs for a more tender cutlet, but you can use chicken breasts
Cheese: Parmigiano Reggiano is used in this recipe but you can substitute that with Parmesan
Breadcrumbs: You can use panko breadcrumbs as I did, regular breadcrumbs, or even homemade breadcrumbs!
How To Make Chicken and Spinach Cutlets
Wash and blanch the spinach. Squeeze out the excess water and set aside.
Remove the excess fat from the chicken and dice it into chunks.
Tip the chicken into a food processor (you can also chop this with a sharp knife, it will just take a wee bit longer), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.
Line a chopping board with cling filmย and tip the chicken mixture onto it. Lay another piece of cling film over the chickenย (ensuring you have left enough space to spread it out). Spread the chicken using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).
If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.
Once “rolled out”, use the blunt end of a knife to portion the chicken into rectangles or chicken fingers as shown below. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).
Coat the chicken in the flour, egg (salted) and finally the breadcrumbs
Heat the frying oil (you can cook this in the oven for 20 minutes at (210ยฐCย / 410ยฐF). Fry until golden and serve with potatoes, rice, or even salad, and enjoy!
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Another Chicken Recipe You Might Enjoy
Spinach Stuffed Chicken With Pancetta
Chicken breast stuffed with spinach and parmesan all neatly wrapped in slightly crispy pancetta? A wonderful option for weekday dinner.
Chicken and Spinach Cutlets
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Loading...Delicious and simple chicken mixed in with spinach and parmigiano reggiano. Breaded and fried to a golden crisp on the outside and tender on the inside.
Ingredients
- 500g chicken thighs
- 70g blanched spinach
- 50g Parmigiano Reggiano/parmesan
- 1 teaspoon salt
- 1/2 teaspoon (or as desired) finely ground black pepper
- 1 cup of flour
- 1 egg
- 1 and 1/2 cup plain breadcrumbs
Instructions
Wash and blanch the spinach. Squeeze out the excess water and set aside.
Remove the excess fat from the chicken and dice it into chunks.
Tip the chicken into a food processor (or chop with a sharp knife), and add the Parmigiano Reggiano, blanched spinach, salt, and black pepper. Process to mix, having a few small lumps is fine.
Line a chopping board with cling film, and tip the chicken mixture onto it. Lay another piece of cling film over the chicken (ensuring you have left enough space to spread out the chicken) using your fingertips to shape it into a rectangle (the thickness will depend on your preference and how you would like to cut this out).
If you would like to make these into rectangular cutlets or chicken fingers; then roll the chicken mixture to fit that.
Once "rolled out", use the blunt end of a knife to portion the chicken into rectangles or chicken fingers. Leave the chicken in the freezer for about 30 minutes to firm up (which will help when breading).
Coat the chicken in the flour, egg (seasoned with salt) and finally the breadcrumbs
Heat the frying oil (you can cook this in the oven for 20 minutes at (210ยฐCย / 410ยฐF) fry until golden and serve with potatoes, rice, or even salad, and enjoy!
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