Easy Chicken Cutlets

This Easy Chicken Cutlets recipe is a tasty second course that can cook for every age group, including small kids. We cook it with chicken breast, spinach, egg, ground cheese, and herbs. This recipe is a way to teach kids to consume meat along with vegetables.

We are bringing it cooked with chicken and spinach, but you can also experiment with other vegetables for your little ones.
You can also make the same dough for small meatballs and cook it in soup, with tomato sauce, or even in the oven for children.

I cook chicken cutlets in the pan. I use just a little olive oil.

You can also try our Chicken Meatballs, Chicken meatballs with sauce, or Spinach and Ricotta meatballs.

Ingredients

For the dough

• 350-400 g chicken breast
• 150 g fresh spinach
• 1 egg
• 2-3 tbsp of ground cheese
• salt, pepper, fresh parsley, a little olive oil

For breading

• 2-3 eggs
• flour
• bread crumbs
• olive oil for cooking

Directions

Preparation of cutlets

1. First, we will boil the spinach in a little boiled water with salt for 2-3 minutes.
2. Drain the spinach, let it cool, and squeeze it with your hands to eliminate excess water.
3. We will eliminate the bones and fat that may be in the chicken breast.
4. In a kitchen shredder, we will throw the chicken breast cut into pieces and grind it.
5. After minced the chicken, add the spinach, egg, salt, cheese, pepper, parsley, a little olive oil, and blend all.
6. We will shape the dough created by hand as we like and form the cutlets, which we place for 20-30 minutes in the refrigerator. You can prepare it the day before and cook it the next day.
   

Cooking and Serving

1. We will beat the eggs well on an open plate. We will also prepare two dishes, one with flour and one with bread crumbs.
2. In the pan, add a little olive oil and heat up.
3. We will pass the cutlets in flour, eggs, and bread crumbs, repeating this process twice. In this way, our cutlets will be as crunchy as possible from the outside.
4. Place them in the pan and cook on medium heat for 3-4 minutes on each side until they get a nice reddish color.
5. Place them on a plate with kitchen paper to eliminate the oil left on the surface.
6. Serve the chicken and spinach cutlets warm as desired.