Peel and finely chop the onion. Press the garlic. Rinse the spinach leaves and finely chop them.

Rinse and dry the chicken with a paper towel. Beat with a meat mallet to get evenly thick cutlets.

Grab a bowl and mix 1 tablespoon of olive oil, smoked paprika, ground coriander, salt, and pepper. Cover the meat thoroughly with the marinade and leave it in for a few mins.

In the meantime, make the spinach filling. Heat 1 tablespoon of olive oil in a large skillet. Add chopped onion and stir-fry it for 1–2 mins over medium heat to glaze. Then, add pressed garlic and chopped spinach leaves. Fry for 3–4 mins.

Spread the spinach onto the cutlets. Sprinkle with grated parmesan cheese. Roll the meat and pierce the rolls with skewers or tie them up with cooking twine.

Heat a nonstick pan (don’t grease it) and roast the meat from each side over medium heat. 15 mins should do.

Pour melted ghee over the rolls and serve.