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Cutlets Florentine

Cutlets Florentine Recipe

Print Recipe

Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
Fresh Spinach Sauce
3 scallions, chopped
1 1/2 cups ready-to-use fresh spinach
2 tablespoons lemon juice
1 tablespoon white wine vinegar**
1/2 cup mayonnaise
2 teaspoons Dijon-style mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper


  1. Preheat oven to 450°F. Place chicken on baking sheets and bake for 10 minutes, turning once after 5 minutes.
  2. While chicken is heating, place all other ingredients in a blender or food processor and pulse until mixture is smooth (you may have to add the spinach in batches.)
  3. Place chicken cutlets on plates and spoon 2 tablespoons of sauce over each. Serve with additional sauce, rice or orzo pasta, if desired.

Note

**May substitute 1 tablespoon vinegar of any variety.


  • Serving Size 148g (5.2oz)

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 380

  • Total Fat 29g (45%)

  • Saturated Fat 4.5g (23%)

  • Trans Fat 0g

  • Cholesterol 60mg (20%)

  • Sodium 1020mg (43%)

  • Total Carbohydrate 2g (0%)

  • Dietary Fiber 1g

  • Sugars g

  • Protein 26g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron 2%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.



Julie - Mt. Arlington, NJ 2/11/2008 9:17:29 PM
Delicious and easy to prepare. My husband loved it too! We served it with couscous with toasted pine nuts, and sauteed spinach with garlic in olive oil.

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