Spinach and Gorgonzola Stuffed Chicken Cutlets
A stuffed chicken cutlet with spinach and Gorgonzola is a recipe featuring fresh ingredients from the chicken category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 large chicken breast fillets
- Salt
- Pepper (freshly ground)
- 200 g fresh spinach leaves
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 20 g butter
- 50 g sour cream
- 100 g Gorgonzola cheese (cut into cubes)
- 100 g low-fat quark
- 3 tbsp Flour
- 1 egg
- 4 Tbsp breadcrumbs
- sunflower oil (for frying)
- lemon wedges
Instructions
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1.
Lightly pound the chicken breast fillets and season with salt and pepper.
-
2.
Wash, trim, and blanch the spinach in lightly boiling salted water until wilted; drain, shock in cold water, squeeze out excess liquid, and slice into strips.
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3.
Sauté the onion and garlic in butter until translucent, add the spinach and cook briefly, then stir in sour cream and let the mixture cool.
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4.
Add the Gorgonzola cubes, quark, and 1 tbsp flour to the cooled mixture and mix well.
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5.
Spread the filling over each of the four prepared chicken cutlets, fold them closed, press firmly together, and secure with a toothpick.
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6.
Coat the stuffed cutlets first in flour, then in beaten egg, and finally in breadcrumbs. Fry slowly in hot sunflower oil until golden brown, and serve immediately garnished with lemon wedges.
