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🍽️ Crispy Breaded Chicken Cutlets with Creamy Spinach and Lemon Butter

543 kcal · 30 min · 4 servings

Ingredients

• 300 g fresh leaf spinach
• 1 clove garlic
• 4 tbsp butter
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 4 chicken schnitzels (kitchen-ready, 160 g each)
• 80 g flour
• 1 egg
• 120 g breadcrumbs
• 2 tbsp ghee
• 2 tbsp freshly chopped parsley
• 1 tbsp lemon juice

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Dry the spinach, for example in a salad spinner.
3. 3. Peel the garlic and chop it finely.
4. 4. Heat 2 tablespoons of melted butter in a hot pot.
5. 5. Sauté the garlic until translucent.
6. 6. Add the spinach to the pot.
7. 7. Stir occasionally until the spinach wilts.
8. 8. Season with salt, pepper, and a pinch of nutmeg.
9. 9. Taste the mixture and adjust seasoning if needed.
10. 10. Wash the meat and pat it dry with kitchen paper.
11. 11. Lightly pound the meat flat.
12. 12. Salt and pepper the meat.
13. 13. Coat the cutlets in flour first.
14. 14. Then dip them in beaten eggs.
15. 15. Finally, coat them in breadcrumbs.
16. 16. Press the breading firmly onto the meat.
17. 17. Fry the cutlets in hot clarified butter until golden brown on all sides.
18. 18. Remove the cutlets from the pan.
19. 19. Let them drain on kitchen paper.
20. 20. Melt the remaining butter in the same pan.
21. 21. Add the parsley to the butter.
22. 22. Deglaze with lemon juice.
23. 23. Warm the plates.
24. 24. Place the cutlets on the plates.
25. 25. Add the spinach.
26. 26. Drizzle the cutlets with the parsley-lemon butter.
27. 27. Serve the dish immediately.

Nutrition per serving

• kcal: 543
• Protein: 44 g · Fett/Fat: 23 g · Carbs: 38 g