Potato pancake with chicken cutlets

Name: Potato pancake with chicken cutlets
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 1 medium onion; 200 g fresh spinach; 2 Chicken fillets (approx. 120 g each); 1 (100 g) Potato pancake bag with herbs and fried onions; 1/4 l Milk; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 package (250 g) chunky tomatoes; 20 g Butter or margarine

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

1 medium onion
200 g fresh spinach
2 Chicken fillets (approx. 120 g each)
1 (100 g) Potato pancake bag with herbs and fried onions
1/4 l Milk
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 package (250 g) chunky tomatoes
20 g Butter or margarine

Directions

1
Peel and finely chop the onion. Wash spinach thoroughly on a sieve, sort and drain. Wash the chicken filet, dab dry with kitchen paper and cut into fine strips. Stir the contents of the bag into the cold milk and let it swell for about 2 minutes. Heat 1 tablespoon of oil in a coated pan and fry the potato mixture in it on both sides for about 2 minutes at low heat. Heat the rest of the oil in a second pan and fry the chicken fillet strips all around. Season with salt and pepper.
2
Add the spinach, let it collapse and add the tomatoes. Season with salt and pepper. Roughly tear up the potato marrow with two spoons. Add fat in small flakes and stir in. Season with salt and pepper if necessary. Arrange potato pancake with chicken strips on plates