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Tuscan-Style Chicken Cutlets with Creamy Spinach

I got this recipe from  Rachael Ray’s Cookbook, “Comfort Foods 30-Minute Meals”.   It was simple to make and came together quickly.  We really like this, the crunchy chicken and the creamy spinach with just a touch of lemon.  Made for an easy week night dinner.

Servings: 4

1 1/2 pounds chicken breast cutlets

2 large plastic food storage bags

3 large eggs, beaten

1 cup all-purpose flour

1 teaspoon poultry seasoning

Coarse salt and black pepper, to taste

Vegetable or extra-virgin olive oil, for frying

1 large lemon, cut into wedges

Garnish – freshly shaved Parmesan cheese (I forgot to add it in the photo)

1 recipe Creamy Spinach (recipe follows)

Place cutlets in large food storage bags a few inches apart and lightly pound to 1/4-inch thickness.

Beat eggs in a shallow dish. Mix flour, poultry seasoning, and salt and pepper in a second dish.

Place a cookie sheet in oven on low heat, about 275 degrees F.

Heat 1/2 inch oil in a large, deep skillet over medium heat.

Dip chicken in egg and coat each cutlet in the flour mixture.. Add cutlets to oil, 2 or 3 at at time, and brown till lightly golden, 3 minutes on each side. Place cutlets in oven on low and repeat process until all the cutlets are done. Serve shaved parmesan and with lemon wedges (squeeze the  lemon over chicken as it really adds to the flavor of this dish) and Creamy Spinach. 

Creamy Spinach

 16 oz tub, fresh spinach (this seems like a lot but it really cooks down)

1 tablespoon extra-virgin olive oil

 1 1/2 teaspoons butter

1 medium shallot, peeled and chopped fine (I also added a clove of minced garlic)

1 1/2 tablespoons all-purpose flour

1 cup milk (I used skim)

3 ounces cream cheese, softened

1/8 teaspoon nutmeg (I didn’t use as I don’t care for nutmeg)

Coarse salt and black pepper, to taste

Sort spinach leaves and remove large, tough stems. Coarsely chop and set aside. (I used baby spinach so didn’t chop)

Heat a deep large skillet over medium to medium-low heat. Add oil and butter. When butter melts, add shallot and sauté for 2 minutes.  Add garlic and saute 1 more minute. Whisk in flour and cook a minute before adding  milk and then whisk until smooth. Add cream cheese and whisk until melted. Place spinach into the pan in stages. Turn spinach in sauce, and as it wilts, add more and more greens. Season with salt and pepper.

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