Dip chicken cutlets in the beaten egg, then in the mixture of flour, parmesan, herbs, and spices.
Heat oil in a pan over medium-high heat, then fry the chicken on both sides until golden brown, remove them from the pan and set aside.
In the same pan, add more olive oil, then fry the shallots until translucent.
Add the garlic and sun-dried tomatoes to the pan, then stir in the tomato puree and cook for a minute.
For the Sauce:
Pour in the cream, parmesan cheese, and chicken broth. then let simmer until it lightly thickens.
Add the baby spinach to the pan and cook until wilted.
Return the chicken cutlets to the pan, gently placeing them into the sauce.
Simmer the chicken in the sauce for a couple of minutes to allow the flavors to mix.
Garnish the with parsley and serve the chicken with creamy sauce over rice or pasta. Enjoy!