Crispy Spinach Cutlets with Grana Padano

Spinach Cutlets Recipe

Category: Main Course
Servings: 9 cutlets

Ingredients

Instructions

1. Cook the Spinach
   Start by preparing the spinach. Heat a generous drizzle of extra virgin olive oil in a large pan over medium heat. Add a whole garlic clove to the pan, allowing it to infuse the oil with flavor. Once the oil is hot, add the spinach in small batches, letting each batch wilt before adding the next. Stir occasionally. Once all the spinach is cooked down, remove the garlic clove and set it aside. Allow the spinach to cool to room temperature. Once cooled, drain any excess water, then chop the spinach finely with a knife.

2. Prepare the Bread
   While the spinach is cooling, cut the stale bread into small cubes. Place the cubes in a bowl and pour the whole milk over them. Let the bread soak in the milk for about 10 minutes, until it softens.

3. Make the Mixture for the Cutlets
   In a large mixing bowl, combine the cooled spinach with the soaked bread mixture. Add in the grated Grana Padano cheese, a pinch of nutmeg, a sprinkle of salt, and the leaves from a few sprigs of fresh thyme. Crack in one egg to bind everything together. Now, add 50g of breadcrumbs to help firm up the mixture. Adjust the amount of breadcrumbs as necessary depending on the consistency of the mixture—it should be firm enough to hold its shape but not too dry. Stir everything together well, then cover the bowl with plastic wrap and allow it to rest in the refrigerator for 30 minutes.

4. Shape the Cutlets
   After the mixture has rested, it should be firm enough to shape. Using your hands, divide the mixture into 9 equal portions (about 90g each). Form each portion into a round, flat patty, resembling a cutlet. Place the formed cutlets onto a tray lined with parchment paper and refrigerate them for another 30 minutes. This will help them hold their shape when frying.

5. Prepare the Coating and Frying Oil
   While the cutlets chill, beat the two remaining eggs in a shallow dish, adding a pinch of salt to season. In another shallow dish, place the remaining breadcrumbs for coating. In a deep pan, heat peanut oil to 170°C (340°F) for frying. The oil should be hot but not smoking.

6. Coat and Fry the Cutlets
   Once the cutlets have chilled and are firm, dip each one first into the beaten egg, ensuring it is completely coated. Then, roll it in the breadcrumbs, pressing gently to help the breadcrumbs adhere. Repeat this process with all the cutlets.

7. Fry the Cutlets
   Carefully lower the breaded cutlets into the hot oil, frying them in batches if necessary to avoid overcrowding the pan. Fry each cutlet for about 4-5 minutes, or until they are golden brown and crispy on both sides. Use a slotted spoon to remove the cutlets from the oil and place them on a tray lined with paper towels to drain any excess oil.

8. Serve
   Serve the spinach cutlets hot, with a side of your favorite dipping sauce or a fresh salad. Enjoy the crispy, golden exterior and the flavorful, tender spinach filling inside.

These crispy, savory spinach cutlets are perfect for a satisfying meal that combines the earthy flavor of spinach with the richness of Grana Padano cheese. Whether enjoyed on their own or as part of a larger spread, they are sure to be a hit with the whole family.