These flattened Chicken Cutlets Stuffed with Spinach and Mushrooms look impressive; but are very easy and fun to make. Personally, I really enjoy pounding those cutlets. It’s a safe way of releasing some tension. Some butchers carry thin chicken cutlets or even extra thin cutlets; and then you can avoid the pounding if you prefer that.
Although you squeeze most of the water out of the spinach; some moisture still remains. Combined with the sautéed onions, garlic and mushrooms, the spinach keeps the chicken cutlets from getting dry.
Serve each stuffed cutlet as a hot main course for lunch or dinner with rice and colorful vegetables. These Chicken Cutlets Stuffed with Spinach and Mushrooms are also delicious at room temperature. You can serve them whole or sliced and arranged on a salad of whatever vegetables you choose.
For your vegetarians, wrap your spinach and mushroom stuffing in an egg roll wrapper or Yuba (tofu skins) and follow the rest of the recipe.
For another recipe for chicken cutlets, click on the link for Cranberry Chicken.
Prep time: 30 minutes
