For Chicken Cutlets:

1. Set three shallow bowls; one with the flour, one with the milk and finally one with the bread crumbs. Dip the cutlets first in the flour, then the milk and finally in the bread crumbs.
2. Heat a large frying pan with approximately ¼ inch of oil and carefully place the cutlet in the oil. When one side is golden carefully turn and finish cooking on the other side. The cooking time will depend on the thickness of the cutlet.

For the Filling:

1. Heat a large frying pan with a tablespoon of canola oil. Add the sliced mushrooms and let them get a nice golden color. When this is achieved set aside.
2. Place the frozen spinach in the pan to thaw. When the spinach is thawed; add the chopped garlic, chopped parsley, mushrooms, breadcrumbs and a tbs. of canola oil and toss. Heat through.
3. Turn the heat off and add the feta cheese and the milk and toss.
4. In a large baking dish place a single layer of cutlets across the bottom. Cover the layer of cutlets with the spinach mixture. Top the mixture with another layer of cutlets.
5. Preheat Oven 350 degrees.

For the Topping:

1. Combine the lemon juice, parsley, salt, pepper and olive oil and drizzle over the top of the cutlets.
2. Grate the Romano or Parmesan cheese all over the top.
3. Bake for 25 – 30 minutes.