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Ingredients
- 4 ea. Chicken cutlets
- 1 cup Sautéed Spinach (cooked)
- 1 cup Shredded Mozzarella
- ½ cup Pecorino Cheese
- 1 cup Flour
- 2 cup Egg Mixture
- 1 cup Panko Breadcrumbs
- 1 cup Seasoned Breadcrumbs
- 1 cup Marsala Sauce
Instructions
- In a mixing bowl, add the sautéed spinach, mozzarella cheese, and pecorino cheese.
- Mix until all ingredients are fully incorporated.
- Pull out a sheet of plastic wrap and place the chicken breast onto the plastic.
- Place 4oz. of the mozzarella spinach mixture onto the chicken breast.
- Roll up the chicken with the spinach mixture.
- Roll up the plastic wrap around the chicken.
- Twist the ends of the plastic wrap to form a tight log.
- Place the wrapped chicken into refrigeration and allow it to chill for 15 minutes.
- Once the chicken has firmed up from being chilled, remove from refrigeration.
- Mix the panko and seasoned breadcrumbs.
- Unwrap the chicken and dust in the flour, dredge in the egg mixture, and coat in the panko seasoned breadcrumb mixture.
- In a pot heat oil to 350 deg.
- Place the breaded chicken into the pot with oil and fry for about 2 minutes or until golden brown.
- Once cooked, remove from the oil and place onto a papered sheet tray and place into a 350⁰ oven for 15 minutes, or until the internal temperature is 165⁰.
- Once the chicken is cooked remove it from the oven and allow it to cool.
- To plate form a pool of marsala in the bottom of the plate and slice the chicken in to rounds and place in the center of the plate on top of the sauce, and garnish with finely chopped parsley.
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