Homemade Spinacine

4. Cut the chicken breasts horizontally to obtain thin slices that can be stuffed.
5. Lay some of the spinach and cheese mixture on each slice of chicken, then fold the meat over itself, pressing the edges well to seal the filling. You can use toothpicks to keep the stuffed chicken slices together.
6. Prepare three plates for breading: put the flour in one, beat the eggs with a pinch of salt in another, and finally the breadcrumbs in a third plate.
7. Dip each spinacina first in flour, then in the beaten egg, and finally in the breadcrumbs. Make sure the breading sticks well on all sides to prevent the filling from leaking out during cooking.
8. Heat a generous amount of seed oil in a pan and, when it’s hot, fry the spinacine until they are golden brown and crispy. Let them drain on paper towels to remove excess oil.
9. If you prefer, you can bake them in the oven: arrange the spinacine on a baking tray lined with parchment paper and bake in a preheated oven at 200°C (approximately 392°F) for about 20 minutes or until they are golden, turning them halfway through cooking.

An interesting detail is that spinacine are a variation of the more known cotoletta alla milanese, but instead of just being breaded, they are enriched with this spinach and cheese filling, making them a bit more of a complete dish and certainly very tasty.

Suggestion: Serve the spinacine with a fresh salad or mashed potatoes for a complete and balanced meal.