Cream spinach with new potatoes and Schnitzel Holsteiner style
easy
50 mins
50 mins
Ingredients
- 1.5 kg young spinach
- 2 Onions
- 1 kg young potatoes
- 7-10 Tbsp Salt
- 3 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 4 small pork cutlets (approx. 100 g each)
- 200 g cooking cream (15 % fat)
- 1/2-1 TABLESPOON Sauce thickener
- 7-10 Tbsp grated nutmeg
- 1 pinch Sugar
- 15 g clarified butter
- 4 Eggs (size M)
Directions
- 1
Clean, wash and drain the spinach well. Peel and finely chop the onions. Wash potatoes thoroughly, brush them if necessary. Cook the potatoes in salted water for about 20 minutes. Heat 1 tablespoon of oil in a large pot and fry the onions until transparent.
- 2
Add half of the spinach, let it collapse a little bit, add the rest of the spinach, let it collapse, bring it to the boil and let it simmer for 8-10 minutes at medium heat in an open pot. Season with salt and pepper.
- 3
Wash the meat and dab dry.
- 4
Add cooking cream to the spinach, bring to the boil, stir in the sauce thickener, bring to the boil, simmer for 1 minute and season with salt, pepper, nutmeg and sugar. Keep warm. Heat 2 tablespoons of oil in a frying pan. Fry the meat on each side over high heat for about 2 minutes.
- 5
Season with salt and pepper.
- 6
Heat clarified butter in a frying pan, beat the eggs one after the other, let them slide in and fry them at medium heat for about 2 minutes. Season with salt and pepper. Arrange meat with egg, spinach and potatoes on plates.
- 7
Add the remaining spinach extra.
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