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1
Set a side a 13 x 9 inch glass baking dish.
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2
Season Panko or bread crumbs with salt and pepper to taste.
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3
Heat olive oil in large frying pan or skillet.
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4
Dip chicken in the beaten egg and then in the Panko or bread crumbs; frying as many cutlets at a time as you can do with enough room to turn the pieces over.
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5
Fry about 4 minutes on each side or until chicken is cooked through; drain on paper towels.
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6
Fry the sliced mushrooms in the skillet you fried the chicken in, adding more olive oil if needed; fry until tender but still firm not mushy.
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7
Place the frozen chopped spinach in a pot and cook it using the the can of chicken broth and the juice from the lemon instead of any water, until tender.
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8
Stir in the romano cheese until it dissolves into the broth; the cheese will also thicken the broth a bit.
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9
Place the drained fried chicken in the 13 x 9 inch pan; place a layer of the fried mushrooms on top.
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10
pour the chicken broth/spinach mixture over the top, spreading the spinach out evenly.
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11
Serve with white rice, using the lemon/cheese/spinach mixture from the bottom of the baking pan as gravy for the rice.
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12
Using the glass baking pan as a serving plater both simplifies holding the gravy for you but also allows you to hold it in a warm oven if you can't serve it immediately.
