Rachael Ray's Tuscan-Style Chicken Cutlets with Creamy Spinach -

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Rachael Ray's Tuscan-Style Chicken Cutlets with Creamy Spinach

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By Rachael Ray

Posted July 23rd, 2007

This article is reprinted with permission from Comfort Foods: Rachael Ray 30-Minute Meals, by Rachael Ray, (2001, Lake Isle Press)

Comfort Foods: Rachael Ray 30-Minute Meals

Servings:	4
Author Notes:	This recipe is from Rachel Ray's fabulous book *30 Minute Meals: Comfort Foods*. The book is a huge collection of all your favorites, made quick and easy to prepare.
Ingredients:	1 1/3 to 1 1/2 pounds chicken breast cutlets 2 large plastic food storage bags 3 large eggs, beaten 1 cup all-purpose flour 1 teaspoon poultry seasoning salt and black pepper, to taste vegetable or extra-virgin olive oil, for frying 1 large lemon, cut into wedges 1 recipe Creamy Spinach (click this link for recipe)
Instructions:	Place cutlets in large food storage bags a few inches apart and lightly pound to 1/4-inch thickness. Beat eggs in a shallow dish. Mix flour, poultry seasoning, and salt and pepper in a second dish. Place a cookie sheet in oven on low heat, about 275° F. Heat 1/2 inch oil in a large, deep skillet over medium heat. Coat chicken in flour, shaking off excess. Remove pieces one at a time. Coat each cutlet in egg, draining off excess. Add cutlets to oil, 2 or 3 at at time, and brown till lightly golden, 3 minutes on each side. Place cutlets in oven on low and repeat process until all the cutlets are done. Serve with lemon wedges and Creamy Spinach.