Cordon Bleu with Spinach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal escalope, double, possibly pork escalope (let the butcher cut a pocket)
- 8 slices ham, raw
- 8 slices raclette cheese, thin, depending on taste
- 1 packet spinach leaves, small
- 2 cloves garlic)
- 1 small onion (s)
- 2 egg (s)
- breadcrumbs
- Spice mix for meat
- Salt and pepper, from the mill
- fat
Print Recipe
Pin Recipe Instructions
- Finely chop the garlic cloves and onion. Heat some frying fat in a pan. Add the chopped garlic and onions, sauté. Add the spinach and simmer over a medium heat, turning occasionally, until the water has evaporated. Don`t let it burn! Season with salt and pepper. Let the spinach cool down.
- Open the veal schnitzel, season with meat seasoning on both sides. Cover each of the schnitzel with a slice of raw ham and cheese. Quarter the spinach and spread over the schnitzel. Roll up the stuffed meat and fix it with toothpicks.
- Beat the eggs, turn the rolled schnitzel first in the egg, then in the breadcrumbs.
- Heat the frying fat in a frying pan. Add the rolled cordon bleu and fry for 15-20 minutes, turning several times.
- Country potatoes go well with it.
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