These Cutlets are a Steal

Many years ago when I was home from college, I worked for a while at a store in the local mall that sold luggage, briefcases, purses and assorted related items. It was a pretty easy job as traffic was generally low, sales large and the management easy to work for. The owners were a pair of brothers and they had several stores in the area. Both were fitness nuts and one routinely ran ultra-marathons in his spare time.

One day, the marathon runner was at the counter in the Santa Monica store when a young man came in. As few young men purchase luggage, purses or briefcases, the owner kept his eye on the kid. The man picked up a Hartman all leather garment bag (at the time it sold for about $800) and sprinted out the door. The owner, quickly slipped off his shoes, put on his running shoes and followed. In short order the owner caught up to the thief but purposefully kept about 30 feet back. The thief, noticing he was followed, tried to speed up and otherwise dodge his pursuer, but to no avail. Finally the thief threw down the garment bag in hops of getting away. The owner, stopped, picked up the bag and started running after the man again. Eventually the thief, exhausted had to stop, bent over, heaving for air. The owner then went into a nearby shop and asked them to call the police to come pick up the thief.

Cheesy Chicken Cutlets with Spinach

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These cutlets are a steal with so much flavor and so little effort!

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Chicken, cheese and veggies. Use thinly sliced breasts for best results.

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Make your stacks of sliced tomatoes, spinach and cheese ahead of time.

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Fry the chicken, add the stacks and cook until the cheese melts.

Cheesy Chicken Cutlets with Spinach

prep 10 mins ∙ cook 12 mins ∙ makes 4 ∙ difficulty Easy


  • 4 ounces spinach, cleaned and dried
  • 1 medium tomato, cut into 8 thin slices
  • 1/2 pound fresh mozzarella, cut into 8 thin slices
  • 3 tablespoons canola oil
  • 5 tablespoons unsalted butter
  • 8 (4 ounce) chicken cutlets
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


1) Place the tomato slices on a cutting board or large platter. Top each with one fourth of the spinach and a slice of mozzarella.

2) Heat 1 1/2 tablespoons of the oil and 1 1/2 teaspoons of the butter in a large nonstick skillet over medium high heat until it shimmers. Season chicken with salt and pepper. Add 4 cutlets and cook until lightly browned on one side, about 2 minutes. Turn and top each with tomato, spinach and cheese pile. Cover and cook until chicken is just opaque inside and cheese is melted, about 3 minutes. Transfer to serving plate and cover loosely with foil to keep warm.

3) Wipe out skillet; repeat with remaining oil, butter, chicken, and tomato piles. Serve hot.

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Categories: Cheese3, Chicken2, Low Carb, Main Dish 3, Recipes, Vegetable

Author:The Ranting Chef

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2 Comments on “These Cutlets are a Steal”

  1. October 23, 2014 at 11:50 am #

    This sounds very delicious, except for the spinach. I can’t stand cooked spinach in anything. I like fresh spinach in a salad. Otherwise this would make a great dish for us. Good post. 🙂


  2. October 23, 2014 at 3:03 pm #

    Chicken and spinach…now we’re talking…

    This combo also works supremely well in Indian cuisine, by the way.

    Cool way to deal with a villain, too… 🙂


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