Preheat oven to 375 degrees F. Lightly grease a baking dish with olive oil.

In a bowl, stir together dairy-free ricotta, dairy-free mozzarella, dairy-free Parmesan, chopped spinach, garlic, egg yolk, Italian seasoning, salt, and pepper until well combined.

In a shallow bowl, whisk together olive oil and lemon juice. Place breadcrumbs in a separate shallow bowl.

Pound chicken cutlets thin between two sheets of plastic wrap or parchment paper.

Lay each cutlet flat. Spoon a generous amount of the filling onto the center of each cutlet.

Roll each cutlet tightly around the filling and place seam side down in the prepared baking dish.

Dip the top of each rollatini in the olive oil and lemon mixture, then press into the breadcrumbs to coat.

Bake uncovered for 25 to 30 minutes, until the breadcrumbs are golden and the internal temperature reaches 165 degrees F.

Let rest for 5 minutes before serving. Serve with your favorite alpha-gal safe marinara sauce and fresh basil.