Schnitzel on spinach-lemon vegetables

Name: Schnitzel on spinach-lemon vegetables
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 1 untreated lemon; 2 Spring onions; 125 g young leaf spinach; 1 small clove of garlic; 1 (approx. 150 g) Pork escalope; 2 TEASPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

1 untreated lemon
2 Spring onions
125 g young leaf spinach
1 small clove of garlic
1 (approx. 150 g) Pork escalope
2 TEASPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Wash lemon hot, grate dry and grate peel. Halve the lemon. Cut 1 half into a slice and set aside. Squeeze the cut lemon half. Clean and wash spring onions and cut them diagonally into rings.
2
Wash the spinach, remove coarse stalks. Drain the spinach. Peel garlic and cut into slices. Wash meat, dab dry and cut into 2-3 pieces. Heat 1 tsp. oil in a small pan.
3
Fry the meat for about 3 minutes on each side. Heat 1 tsp. oil in a pot. Add garlic, 2 tbsp. water, 1 tbsp. lemon juice and lemon peel. Fry the spinach and spring onions for 2-3 minutes, turning until the spinach has completely collapsed.
4
Season to taste with salt, pepper and a little nutmeg. Season cutlets with salt and pepper, arrange them on a plate with spinach vegetables and lemon wedge.