Chicken Cutlets & Spinach with Raspberries.

After making those great pork cutlets a few days ago, I decided to apply the same technique to chicken - and it was just as much of a success!  This is an easy recipe (despite the long directions!) and is packed with flavor. It looks good too - worthy of a celebration table!

Just like with my pork cutlet recipe, the cutlets are a little fussy to prep, but cook quickly and evenly.  Three dipping/dredging bowls (or plates) ensure good coverage of the seasonings: the flour sticks to the chicken and gives the egg white something to hold to; the egg white provides a sticky base for the breadcrumbs; the breadcrumbs & seasonings, when cooked, give a crispy and flavorful outside.

Prepare 4 to 6 boneless, skinless chicken breasts.  Trim all visible fat and flatten to 1/4 inch thickness using a meat tenderizer.  (To reduce splatter & mess, place chicken between two pieces of plastic wrap when flattening.) Cut chicken breasts in half, if smaller pieces are desired. Set chicken aside.

Set up three shallow bowls or plates for dredging & dipping:

# 1

• 1/2 c flour
• 1/2 tsp pepper
• 1/2 tsp salt

# 2

• 2 egg whites, lightly beaten
• 1/4 c water

# 3

• 3/4 cup whole wheat bread crumbs
• 1/4 tsp freshly ground black pepper
• 1/2 tsp freshly ground sea salt
• 1/2 tsp garlic powder
• 1 tsp parsley
• 1 tsp Italian seasoning

Additional ingredients

• 3 T olive oil
• 2 bags baby spinach
• 1/2 c pine nuts
• 6 ounces fresh raspberries
• balsamic vinegar
• shredded parmesan cheese

Prepare chicken for cooking in three steps: 1) dip in flour mixture, coating on all sides; 2) dip in egg white mixture, allowing excess liquid to drip off; 3) dip in breadcrumbs, pressing mixture in all over chicken.  Repeat for all pieces of chicken.

Heat 1 T of oil in skillet over medium heat.  Cook half the chicken in each batch;  cook 3 minutes on each side, turning once.  Add 1 T of oil to pan between batches.

While second batch of chicken is cooking, heat 1 T oil in large stir fry pan.  Add spinach and saute for 3 minutes, turning frequently. Add pine nuts, continue to turn and cook 1 more minute.  Remove from heat.  Add raspberries and turn one more time.

Arrange spinach mixture on platter. Drizzle with balsamic vinegar.  Arrange chicken on top of spinach and sprinkle with parmesan cheese.  Enjoy!