Ingredients
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1 (10 ounce) package frozen chopped spinach
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2 -3 eggs, lightly beaten (approx. for dipping in crumbs)
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3 -4 large portabella mushrooms, sliced 1/4 inch thick
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1/4 lb panko breadcrumbs or 1/4 lb plain unseasoned breadcrumbs
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1 (13 3/4 ounce) can chicken broth
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3/4 cup finely grated romano cheese
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salt, to taste
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pepper, to taste
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1/2 cup olive oil (approx. for frying)
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4 cups cooked white rice
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1 large lemons or 2 small lemons
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1 lb chicken cutlet, thinly sliced
Instructions
- Set a side a 13 x 9 inch glass baking dish.
- Season Panko or bread crumbs with salt and pepper to taste.
- Heat olive oil in large frying pan or skillet.
- Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
- Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
- Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
- Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
- Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
- Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
- pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
- Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
- Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.