Preheat the oven to 350 degrees.
Combine flour, salt, lemon pepper seasoning and granulated garlic in a shallow dish. Mix well.
Dredge chicken cutlets in flour mixture.
Heat oil in a large skillet.
Brown cutlets in batches, about 3-4 minutes per side.
Place browned cutlets on a wire rack put in a sheet pan and finish in the oven while you make the sauce.
Discard all but 2 tablespoons of oil in the skillet, being careful to keep all of the yummy brown bits on the bottom of the pan.
Sauté spinach until wilted. Add garlic and cook for about a minute. Add cream, parmesan, lemon juice and zest and cook until thickened, stirring constantly.
Remove chicken from the oven. Serve on cooked pasta and top with sauce.