Stuffed Spinach Schnitzel
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potato (s), small
- 250 g spinach leaves
- salt
- pepper
- 8 thin pork schnitzel approx. 100 g each
- 100 g ham, cooked, thinly sliced
- 8 slices cheese (butter cheese) approx. 20 g each
- 4 tablespoon olive oil
- 250 g cherry tomato (s)
- 2 tablespoon sesame seeds
- Basil, fresher, for garnish
- N / A Lemon (s) - slices for garnish
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and cook with the skin on for about 20 minutes. Then drain, rinse in cold water and peel off the peel.
- In the meantime, clean the spinach leaves, put them in boiling salted water and cook for about 1/2 minute. Then drain, rinse in cold water, squeeze out and roughly chop.
- Now distribute the ham, cheese and spinach on each half of the schnitzel. Season with salt and pepper. Fold it up and secure it with small wooden skewers.
- Heat 2 tablespoons of olive oil in a large ovenproof pan. Fry the schnitzel in it on both sides until golden brown. Then cook in a preheated oven at 175 ° C for about 6 minutes.
- Wash the cherry tomatoes and cut in half. Add to the schnitzel about 3 minutes before the end of the cooking time and season.
- Heat 2 tablespoons of olive oil in a pan and fry the potatoes in it for about 4 minutes until golden brown. Sprinkle with sesame seeds and season.
- Arrange on plates and serve garnished with basil leaves and lemon wedges.
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