Schnitzel Athens (four times different)

Name: Schnitzel Athens (four times different)
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 small onion; 1 TEASPOON + 2 tablespoons oil; 1 cube (112.5 g) deep-frozen leaf spinach; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 3 small tomatoes (about 35 g each); 50 g Sheep's cheese; 1 Garlic clove

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 small onion
1 TEASPOON + 2 tablespoons oil
1 cube (112.5 g) deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
3 small tomatoes (about 35 g each)
50 g Sheep's cheese
1 Garlic clove

Directions

1
Peel and finely chop the onion. Heat 1 tsp. oil in a pot. Fry the onion in it. Add spinach and 5 tbsp. water and heat for 7-9 minutes in a closed pot, season with salt and pepper.
2
Wash the meat, dab dry and pat flat. Season with salt and pepper. Heat 2 tablespoons of oil in a frying pan. Fry the meat for about 4 minutes on each side and remove. In the meantime, wash the tomatoes, grate them dry and cut them into fine slices.
3
Finely crumble the feta cheese. Peel garlic and cut into fine slices. Spread spinach on the meat. Sprinkle tomato slices and feta cheese over it. Garnish with garlic slices. Bake under the preheated grill until the cheese has melted slightly.
4
Arrange on plates.