Cut the onion into small cubes and sweat until translucent, add the spinach and slowly simmer. Meanwhile, also cut the sheep`s cheese into small cubes.
Depending on the type of filling, either knock the turkey escalope lightly (filling like a roulade) or cut the turkey escalope into small, deep pockets.
Add the sheep`s cheese to the spinach and onion mixture, season with salt, pepper and a little nutmeg and remove from the stove, stirring occasionally. Heat the fat in a pan while filling the schnitzel with the spinach and sheep cheese mixture and fix with a toothpick or thread if necessary.
Now fry the schnitzel well. If there is any of the filling left over, keep it warm. When the filled schnitzels are well seared, they can be served with a little rice and the rest of the filling (serves as a sauce substitute).
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