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Tuscan-Style Chicken Cutlets




Source of Recipe


Internet


List of Ingredients




1/3 to 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 (1/4 palmful)

Coarse salt and black pepper, to taste

Vegetable or extra-virgin olive oil, for frying

1 large lemon, cut into wedges

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.
Coat chicken in flour, shaking off excess. Remove pieces one at a time. Coat each cutlet in egg, draining off excess. 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 with lemon wedges and Creamy Spinach.

Creamy Spinach
1 1/2 bags (16 ounces) triple washed spinach
1 tablespoon extra-virgin olive oil (once around the pan)
1 pat butter (about 1 1/2 teaspoons)
1 medium shallot, peeled and chopped fine
1 1/2 tablespoons all-purpose flour (a generous sprinkle)
1 cup reduced-fat milk
3 ounces reduced-fat cream cheese (a little less than a half brick), softened
2 or 3 pinches nutmeg (1/4 teaspoon)
Coarse salt and black pepper, to taste
Sort spinach leaves and remove large, tough stems. Coarsely chop and set aside.

Heat a deep skillet over medium to medium-low heat. Add oil and butter. When butter melts, add shallot and sauté for 2 or 3 minutes. Whisk in flour and cook a minute more. Add milk and whisk until smooth. Add cream cheese and whisk until melted. Add nutmeg. 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.


Recipe