Wash cutlets; trim excess fat. Place cutlets between wax paper and pound
until flat. Squeeze spinach as dry as possible.
Combine Ricotta, egg, spinach, parsley, salt and pepper in bowl. Holding
cutlet in hand, scoop 1/5 of mixture onto cutlet. Flip cutlet over with
Ricotta mixture on bottom into a 9 x 9-inch baking pan; continue with other
cutlets. Sprinkle with breadcrumbs. Bake, uncovered, at 350 degrees for 1
hour. May be frozen after cooling. Makes 5 servings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 297 by "Diane Geary"
<diane@keyway.net> on Nov 23, 1997
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