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1
With a meat pounder or the side of a cleaver, flatten the cutlets to a 1/4 inch thickness, being careful not to tear the meat.
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2
Set aside.
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3
Place the spinach in a dry large skillet, cover and cook over medium heat until wilted, about 5 minutes.
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4
Drain and squeeze dry.
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5
Coarsely chop and set aside.
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6
In the same skillet, heat half of the olive oil.
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7
Add the onions and garlic and cook until the onions are lightly browned.
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8
Add the spinach and cook, stirring, for about 2 minutes.
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9
Transfer the mixture to a bowl and let cool slightly.
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10
Wipe out the skillet and set aside.
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11
Stir the cheese, nutmeg, and salt into the spinach.
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12
Spread the mixture, evenly over the cutlets.
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13
Roll each one up like a jelly roll and tie with string or fasten with toothpicks.
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14
Return the skillet to medium high heat and heat the remaining olive oil.
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15
Add the chicken rolls and cook until nicely browned on all sides.
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16
Remove the rolls to a serving dish and cover to keep warm.
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17
In the same pan, reduce the heat to medium and melt the butter.
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18
Stir in the flour and cook, stirring, until the mixture forms a paste, about 1 minute.
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19
Slowly add the broth and wine, whisking until the sauce is smooth.
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20
Remove from the heat and stir in the lemon juice and salt.
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21
Pour the sauce over the chicken and serve immediately.
