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Remove cutlets from fridge and let stand 20 minutes to reach room temperature.
In a large mixing bowl, blend cheese, spinach, garlic, and onion. Add salt and pepper.
Fill cutlets with stuffing mixture, close carefully, sprinkle salt and pepper.
In a saucepan on medium heat, add 30 ml (2 tbsp) olive oil, and place cutlets in pan.
Cook 4 to 5 minutes on each side, or until internal temperature reaches 65ᵒC (150ᵒF).
Serve immediately.
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