Cook spinach in a little bit of water. Drain and squeeze out excess water.
Chop spinach. Combine spinach, feta, nutmeg and salt and pepper.
Pound chicken cutlets between wax paper sheets until very thin. Divide
Spinach mixture into 5 equal portions and place one portion in the center
Of each cutlet. Use chicken to encase spinach mixture and secure with
Toothpicks. Season flour with salt and pepper, dredge each cutlet in flour,
Eggwash and breadcrumbs. Cover with plastic wrap and refrigerate for at least 1/2
hour and up to 8 hours. Melt butter and oil in a heavy cast iron skillet and sauté chicken
Until golden on each side and cooked through.
Remove toothpicks, slice chicken to show stuffing and arrange on plate.