SPINACINA CHICKEN CUTLETS WITH MASHED POTATOES AND CARROTS
This is the kids’ favourite main course dish: Spinacina chicken cutlets with mashed potatoes on the side.
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Difficulty
Facile
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Number of people
4
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Total time
50 min
Products used:
Ingredients
- 2 packs of AIA Spinacine chicken cutlets with spinach
- Fresh spinach
- 1 lemon
- Salt and pepper to taste
- Extra-virgin olive oil
- Handful of fresh parsley
- Mashed potatoes:
- 300 g potatoes
- 50 g milk
- 40 g butter
- 25 g parmigiano
- Salt to taste
- Nutmeg to taste
- Mashed carrots:
- 300 g carrots
- 50 g milk
- 40 g butter
- 25 g parmigiano
- Salt to taste
- Nutmeg to taste
Cook the “Spinacine” as indicated on the pack.
For the mashed potatoes: boil the potatoes with their skins in a pot. When cooked, peel and mash them. Add the cold milk, butter and parmigiano.
Place the mix back on the heat for a few minutes, mixing all the time.
Season with salt and nutmeg to taste.
For the mashed carrots: boil the carrots and place them in the blender, then proceed as for the potatoes.
Garnish the dish with fresh spinach and a citronette made with extra-virgin olive oil, lemon, salt, carrots cut into small cubes and chopped parsley.
Season with black pepper and fresh chopped parsley.
As a variant, try replacing the carrots with the same amount (300 g) of spinach, peas or pumpkin, for a colourful new partner every time for your “Spinacine” – now available with a delicious mozzarella filling!
