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- Chicken fillet: 500 g (about 1.1 lbs)
- Spinach: 300 g (about 10.6 oz)
- Cheese: 100 g (about 3.5 oz)
- Salt and pepper to taste
- Butter
- Breadcrumbs
- Cut the chicken fillet into large, portion-sized pieces and gently pound them.
- Make cuts along the sides and open each piece like a book.
- Season the fillets with salt and pepper on all sides.
- Chop the spinach and sauté it in butter for 2–3 minutes; add salt to taste.
- Slice the cheese.
- Place 1 tablespoon of spinach in each opened fillet and top it with a slice of cheese.
- Fold the fillet closed, enclosing the filling.
- Secure each cutlet with toothpicks.
- Coat each fillet in breadcrumbs and fry them in a skillet until cooked through.
