Chicken escalope \"Florentine style\"

Name: Chicken escalope \"Florentine style\"
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g leaf spinach; 2 medium-sized onions; 1 Garlic clove; 4 TABLESPOONS + some oil; 7-10 Tbsp salt, pepper, nutmeg; 4 Chicken fillets (approx. 125 g each); 2 coated tbsp. flour; 500 g chunky tomatoes; 2 medium-sized tomatoes; 1/2 bunch Parsley; 7-10 Tbsp Sugar; 100 g grated gouda

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g leaf spinach
2 medium-sized onions
1 Garlic clove
4 TABLESPOONS + some oil
7-10 Tbsp salt, pepper, nutmeg
4 Chicken fillets (approx. 125 g each)
2 coated tbsp. flour
500 g chunky tomatoes
2 medium-sized tomatoes
1/2 bunch Parsley
7-10 Tbsp Sugar
100 g grated gouda

Directions

1
Clean, wash and drain the spinach. Peel onions and garlic, dice finely. Heat 1 tablespoon of oil in a pot. Fry half of the onions in it. Cover the spinach and let it collapse. Season to taste with salt, pepper and nutmeg
2
Rinse the fillets, dab dry and cut them horizontally with a sharp knife, but not completely through. Open and fry in 2 tablespoons of hot oil in a large pan for about 2 minutes on each side. Season with salt and pepper, remove
3
Heat 1 tablespoon of oil in the frying fat. Sauté the garlic and the rest of the onions until transparent. Sweat flour in it. Stir in chunky tomatoes. Bring to the boil and simmer for about 10 minutes
4
Wash and slice the tomatoes. Wash parsley, shake dry, chop and stir into the tomato sauce. Season with salt, pepper and 1 pinch of sugar
5
Spread the spinach in an oiled casserole dish. Place the cutlets and then the tomatoes on top. Pour sauce over them and sprinkle with cheese. Bake in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 15 minutes. Ciabatta tastes good with it
6
Drink: cool rosé wine