Schnitzel rolls on spinach vegetables
easy
40 mins
40 mins
Ingredients
- 4 Pork cutlet (approx. 150 g each)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 75 g Gouda cheese
- 4 discs Bacon
- 20 g clarified butter
- 3-4 Tbsp dry sherry
- 2 Tomatoes
- 2 Onions
- 750 g Spinach
- 2 TABLESPOONS Butter or margarine
- 7-10 Tbsp a few squirts of lemon juice
- 200 g Whipped cream
- 2 TABLESPOONS sauce thickener
- 7-10 Tbsp Lemon wheel for
- 7-10 Tbsp Garnish
- 7-10 Tbsp wooden skewers
Directions
- 1
Wash the schnitzel, dab dry, tap flatter. Season with salt and pepper. Grate cheese. Cover each meat with a slice of bacon. Spread cheese on top, roll up and pin with wooden skewers.
- 2
Fry all around in hot clarified butter. Deglaze with three tablespoons of sherry and 1/4 litre of water. Cover and stew for 20 minutes. In the meantime clean, wash and dice the tomatoes. Peel and slice the onions.
- 3
Sort and wash the spinach. Heat the fat. Brown the onions in it. Add the spinach and tomatoes and stew for five minutes. Season to taste with salt and pepper and lemon juice. Take the rolls aside. Stir the cream into the stock, bring to the boil.
- 4
Sprinkle with sauce thickener, bring to the boil again. Season with salt, pepper and possibly some sherry. Arrange the schnitzel rolls with the sauce on the spinach. Serve garnished with lemon wheels.
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