Breaded Chicken Cutlet with Spinach and Lemon

Ingredients

• 300 g fresh spinach leaves
• 1 Garlic clove
• 4 tbsp butter
• Salt
• black pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 pre‑cooked chicken cutlets (about 160 g each)
• 80 g flour
• 1 egg
• 120 g breadcrumbs
• 2 tbsp clarified butter
• 2 tbsp freshly chopped parsley
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Wash, rinse, dry and spin the spinach. Peel and finely chop the garlic. In a hot pot with 2 tbsp melted butter sauté the garlic until translucent, add the spinach and cook until wilted, seasoning with salt, pepper and a pinch of nutmeg.

2. 2.

   Pat the chicken cutlets dry, season with salt and pepper, then dredge in flour, dip in beaten egg, and coat with breadcrumbs. Press the coating firmly and fry each side in hot clarified butter until golden brown; remove and drain on paper towels.

3. 3.

   Melt the remaining butter in the pan, add parsley, and deglaze with lemon juice to make a bright sauce.

4. 4.

   Plate the chicken cutlets with the spinach and drizzle the parsley‑lemon butter over them. Serve immediately.