Schnitzel Athens (four times different)

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

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 small onion
1 TEASPOON + 2 tablespoons oil
2 cubes (112.5 g each) deep-frozen leaf spinach
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 (150 g each) Chicken filets
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 tablespoon of oil in a saucepan. Fry the onion in it. Add spinach and 75 ml 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 about 20 g spinach on each chicken fillet. Sprinkle tomato slices and feta cheese over it. Garnish with garlic slices.
4
Bake under the preheated grill until the cheese has melted slightly. Arrange on plates, add the rest of the spinach.