Schnitzel with spinach-mangold filling and potato cookies

Name: Schnitzel with spinach-mangold filling and potato cookies
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 1 collar (approx. 15 g) Chives; 100 g cherry tomatoes; 1 (80 g) Onion; 2 Garlic cloves; 400 g Swiss chard; 200 g young leaf spinach; 4 TABLESPOONS Olive oil; 2 TABLESPOONS + 100 ml white wine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp grated nutmeg; 75 g Flour; 3 Egg yolk (size M); 8 discs Serrano ham (about 10 g each); 4 Pork cutlet (approx. 180 g each); 100 ml Vegetable broth (instant); 150 g Whipped cream; 1 TEASPOON Cornstarch

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
1 collar (approx. 15 g) Chives
100 g cherry tomatoes
1 (80 g) Onion
2 Garlic cloves
400 g Swiss chard
200 g young leaf spinach
4 TABLESPOONS Olive oil
2 TABLESPOONS + 100 ml white wine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp grated nutmeg
75 g Flour
3 Egg yolk (size M)
8 discs Serrano ham (about 10 g each)
4 Pork cutlet (approx. 180 g each)
100 ml Vegetable broth (instant)
150 g Whipped cream
1 TEASPOON Cornstarch

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Wash chives, dab dry and cut into fine rings. Wash tomatoes and dab dry. Peel onion and garlic and dice finely.
2
Clean and wash the chard, dab dry, quarter lengthwise and cut into strips. Wash spinach, clean a little if necessary. Add 1 tablespoon of oil, chard, 2 tablespoons of white wine, diced garlic and onion to the pan and sauté for approx. 3 minutes while tossing.
3
Add the spinach and continue steaming for about 2 minutes until the spinach has completely collapsed. Season with salt, pepper, sugar and a little nutmeg. Drain the spinach and chard vegetables. Drain the potatoes, rinse and drain thoroughly.
4
Peel the potatoes and press them through a potato ricer. Knead in flour, chives and egg yolks. Season with salt, pepper and nutmeg. Fold the ham lengthwise. Wash the meat, dab dry, cut in half crosswise and beat a little flatter.
5
Season with salt and pepper. Place 1-2 tablespoons of spinach and chard vegetables on each cutlet, fold up and wrap with ham. Heat 1 tablespoon of oil in a coated pan. Form small cookies (approx. 50 g each) from the potato mixture and fry them in the pan for approx. 5 minutes on each side.
6
In the meantime, heat 2 tablespoons of oil in another pan. Fry the meat in it in portions for about 4 minutes on each side until golden brown. Add the tomatoes 2 minutes before the end of the cooking time. Remove the meat and tomatoes and keep warm.
7
Deglaze the frying pan with 100 ml wine, stock and cream and bring to the boil. Stir 1 tablespoon of water and starch until smooth, stir into the sauce, bring to the boil again. Season the sauce with salt and pepper. Warm the rest of the spinach and chard vegetables again.
8
Arrange potato cookies, spinach and chard vegetables, tomatoes and meat on preheated plates. Drizzle meat with sauce.