Chicken Cutlets with Artichoke, Tomato, Spinach and Mozzarella

Serves: 4


  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • 4 boneless, skinless chicken cutlets
  • 1 or 2 Roma tomatoes, sliced in circles
  • ½ cup all-purpose flour
  • ½ cup seasoned breadcrumbs (I substituted corn flake crumbs)
  • 1 egg, whisked
  • 4-5 marinated artichokes, sliced
  • Handful of baby spinach
  • 4-6 slices of mozzarella cheese


Salt and pepper the chicken cutlets. Place cutlets (one at a time) in the beaten egg. Dredge in flour. Add to egg mixture again and then into the breadcrumbs.

Heat frying pan with 3 tablespoons of olive oil. Add the cutlets until browned, approximately 4-5 minutes depending on thickness. Turn and brown other side.

Spray a baking sheet and put the cooked cutlets on it. Add the sliced artichokes to the chicken cutlets. Then put slices of the tomato on top. Add a few pieces of spinach and top with mozzarella cheese.

Bake in a 375-degree oven for 15-20 minutes. Turn the oven to broil and let the mozzarella brown a little. Remove from oven and plate.

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