Spinach & Cheese Stuffed Chicken Schnitzel

1.Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper and lightly grease with cooking spray or olive oil.

2.Place the chicken breasts between two sheets of plastic wrap or parchment paper. Pound each breast to about 1/2-inch thickness using a meat mallet or rolling pin.

3.Heat 1 tablespoon olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add spinach and cook until wilted, about 2 minutes. Season lightly with salt and pepper. Remove from heat and let cool slightly.

4.In a bowl, combine the sautéed spinach, mozzarella, feta, and a pinch of black pepper. Mix well.

5.Lay each chicken breast flat and season both sides with salt and pepper. Place a quarter of the spinach-cheese mixture in the center of each breast. Fold the sides over the filling and roll up tightly. Secure with toothpicks if needed.

6.Set up a breading station: Place flour in one shallow dish. In a second dish, whisk eggs with milk. In a third dish, combine breadcrumbs, Parmesan, oregano, and paprika.

7.Dredge each stuffed chicken breast in flour, shaking off excess. Dip in the egg mixture, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.

8.Arrange the breaded chicken schnitzels seam-side down on the prepared baking sheet. Drizzle or spray lightly with remaining olive oil.

9.Bake for 25-30 minutes, or until the coating is golden and the chicken is cooked through (internal temperature should reach 75°C/165°F).

10.Let rest for 5 minutes. Remove toothpicks, slice, and serve garnished with chopped parsley and lemon wedges.