Method

• 1.
  For the spinach ripassati, heat the oil in a large high-sided frypan with lid over high heat. Add garlic and chilli, and cook, stirring continuously, for 1-2 minutes until fragrant. Add the spinach, cover with lid and cook, shaking pan occasionally, for 2-3 minutes until spinach is wilted. Season to taste. Drain excess liquid, then return to pan and keep warm until ready to use.
• 2.
  Meanwhile, use a meat mallet to pound each cutlet to 1cm thick. Season the flour, then spread on a large plate. Place breadcrumbs and parsley in a large bowl. Season to taste and mix to combine.
• 3.
  In a bowl, beat eggs with the milk. Lightly coat the cutlets first in the flour, then in the milk mixture, and finally in the breadcrumb mixture. Place cutlets on a tray and chill for 15 minutes.
• 4.
  Preheat oven to 180°C. Half-fill a large saucepan with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds when the oil is hot enough).
• 5.
  Fry the cutlets, in batches, for 4-5 minutes until golden. Place cutlets on a baking tray and bake for 8-10 minutes until cooked to your liking. Remove from the oven and rest for 5-6 minutes before serving. Serve with spinach ripassati, lemon wedges and freshly ground black pepper.