Veal Escalope À La Bandiera d`Italia
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel, approx. 150 g each
- 1 onion (s)
- 2 cloves garlic
- 300 g spinach leaves, frozen
- 4 tomato (s)
- salt and pepper
- chili
- olive oil
- 4 slices butter cheese, round
- 500 g spahetti
Print Recipe
Pin Recipe Instructions
- Thaw the spinach. After thawing, squeeze out well, but catch the water, this is still needed.
- Peel onion and garlic and chop finely. Cut the tomatoes crosswise, briefly scald in boiling water. (I always use the kettle, it works quickly and the tomatoes can be easily removed with a small scoop.) Peel the tomatoes, quarter them, remove the juice and seeds. Cut the tomato quarters into strips and dice.
- Put the squeezed spinach in a saucepan with the crushed garlic. Tomatoes and onion in another saucepan. Add 1 - 2 tablespoons of olive oil at a time and simmer. Salt the spinach, season the tomatoes with salt, pepper and a little chilli.
- In the meantime, add the spaghetti water. Beat the schnitzel, cut each schnitzel into 3 parts.
- Turn on the oven to 90 degrees circulating air.
- Briefly fry the schnitzel in a little oil and season. Spread the tomato mixture on four pieces of schnitzel and the spinach mixture on four more. Cover the last four pieces of schnitzel with the cheese. Cover the pan with a lid. Once the cheese has melted, keep the schnitzel warm. Deglaze the roast with a little water and bring to the boil.
- Put the spaghetti in the salted, boiling water and cook according to the instructions on the package.
- Drain the spaghetti. Serve in portions with 3 different pieces of schnitzel and pour the roast over the spaghetti.
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