Lemon escalope with fine vegetables

Name: Lemon escalope with fine vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g leaf spinach; 7-10 Tbsp Salt; 2 yellow peppers (approx. 200 g each); 2 medium-sized onions; 6 TABLESPOONS Oil; 50 ml Vegetable broth (instant); 7-10 Tbsp Pepper; 4 Turkey schnitzel 2 cloves of garlic (each approx. 150 g); 1 untreated lemon; 7-10 Tbsp grated nutmeg; 7-10 Tbsp crushed pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g leaf spinach
7-10 Tbsp Salt
2 yellow peppers (approx. 200 g each)
2 medium-sized onions
6 TABLESPOONS Oil
50 ml Vegetable broth (instant)
7-10 Tbsp Pepper
4 Turkey schnitzel 2 cloves of garlic (each approx. 150 g)
1 untreated lemon
7-10 Tbsp grated nutmeg
7-10 Tbsp crushed pepper

Directions

1
Clean, wash and drain the spinach. Blanch briefly in boiling salted water, rinse cold and drain. Clean, wash and cut the peppers into large cubes. Peel onions and also cut into large cubes. Heat 3 tablespoons of oil in a pan and sauté the onion cubes in it.
2
Add the paprika to the onions. Pour in vegetable stock and steam everything for about 5 minutes. Season with salt and pepper. Wash cutlets, dab dry and season with salt and pepper. Heat the remaining oil in a pan and fry the escalopes for about 5 minutes on each side. Peel garlic and chop roughly. Wash and slice the lemon. Add the garlic and lemon to the escalopes halfway through the frying time and fry with them. In the meantime add spinach to the paprika-onion mixture and heat up briefly. Season with salt, pepper and nutmeg.
3
Wash and slice the lemon. Add the garlic and lemon to the escalopes halfway through the frying time and fry with them. In the meantime add spinach to the paprika-onion mixture and heat up briefly. Season with salt, pepper and nutmeg. Arrange vegetables and schnitzel on a plate. Put garlic and lemon on the escalopes. Sprinkle with crushed pepper