Summary

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

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Instructions

1. 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.
2. 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.
3. Beat the eggs, turn the rolled schnitzel first in the egg, then in the breadcrumbs.
4. Heat the frying fat in a frying pan. Add the rolled cordon bleu and fry for 15-20 minutes, turning several times.
5. Country potatoes go well with it.