Minute escalope with Roquefort sauce
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
1
- 250 g Spinach
- 7-10 Tbsp Salt
- 1 Onion
- 10 g Butter or margarine
- 1 Herb cubes "parsley-garlic
- 1 thinly sliced pork cutlet (minute cutlet; 120 g)
- 1 TABLESPOON Oil
- 7-10 Tbsp milled pepper
- 7-10 Tbsp Rose peppers
- 70 ml Milk
- 20 g Gorgonzola cheese
- 1 Lemon wedge
Directions
- 1
Clean and wash the spinach, boil it up in a little salted water and quench it in a sieve. Peel the onion. Melt the fat. Steam herb cubes and onion for 10 minutes. Add spinach and heat.
- 2
Fry the escalopes in oil on both sides for about 1 minute, season with salt, pepper and paprika and remove from the pan. Heat milk and gorgonzola in the frying fat and season with salt and pepper. Arrange the schnitzel with spinach, sauce and lemon wedge. Serve with boiled potatoes sprinkled with parsley
More Delicious Recipes
