Oh, need to start again.
Anyway, assuming the cutlets have to be flat, I'd steam the spinach and wring as dry as I can, then layer it on top of the cutlets, then some cheese -- Parm, provelone, etc. bake or broil. Again, don't know what the cutlets are that you're starting with.
If they are raw and flexible, then do the above, but put a spoon-full of cheese and spinach in the middle of the cutlet and roll. Top with either a tomato sauce or cream sauce (the sauces can have spinach in them as well), then bake.
Serve with a light pasta side and tossed green salad.
If you weren't looking for an integrated recipe, you could cook the cutlets without much fanfare, and use the spinach to make a risotto and top the cutlets with that.