Cordon bleu with spinach

Name: Cordon bleu with spinach
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 200 g Frozen leaf spinach; 750 g baby potatoes; 8 thin escalope of veal or pork; 7-10 Tbsp (à ca. 100 g); 7-10 Tbsp salt, pepper; 100 g cooked ham in very thin slices; 8 discs Butter cheese; 4 TABLESPOONS Oil (e.g. olive oil); 250 g cherry tomatoes; 2 TABLESPOONS Sesame; 7-10 Tbsp Basil and untreated lemon slices; 7-10 Tbsp wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

200 g Frozen leaf spinach
750 g baby potatoes
8 thin escalope of veal or pork
7-10 Tbsp (à ca. 100 g)
7-10 Tbsp salt, pepper
100 g cooked ham in very thin slices
8 discs Butter cheese
4 TABLESPOONS Oil (e.g. olive oil)
250 g cherry tomatoes
2 TABLESPOONS Sesame
7-10 Tbsp Basil and untreated lemon slices
7-10 Tbsp wooden skewers

Directions

1
Defrost the spinach. Wash the potatoes and cook for about 20 minutes. Quench, peel and let cool
2
Dab the schnitzel dry. Season with salt and pepper. Cover with ham, cheese and spinach, fold over and pin with wooden skewers. Heat 2 tablespoons of oil in a large pan. Fry the cordons bleus on each side for about 5 minutes. Wash and halve the tomatoes. Fry briefly in the pan and season
3
Fry the potatoes in a second pan in 2 tablespoons of hot oil until golden brown. Sprinkle with sesame seeds and season with salt and pepper. Arrange everything. Garnish with basil and lemon
4
Drink: cool white wine