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Tuscan calf schnitzel
2 servings
Go through the spinach, rinse, cast in a colander and let drain the water. Lightly simmer, stir with finely chopped garlic, salt, pepper. Salt the calf schnitzels, spread with mustard and fry on both sides in fat until ruddy. Grease the refractory glass mold with fat, lay out 2 portions of spinach, make a depression in the middle of each and put a piece of butter. Sprinkle with salt, pepper and nutmeg. Put schnitzel on each portion of spinach, put a slice of ham and cheese on top. Bake in the oven until the cheese melts. Fried potatoes, mashed potatoes or rice are recommended for the side dish.
Go through the spinach, rinse, cast in a colander and let drain the water. Lightly simmer, stir with finely chopped garlic, salt, pepper. Salt the calf schnitzels, spread with mustard and fry on both sides in fat until ruddy. Grease the refractory glass mold with fat, lay out 2 portions of spinach, make a depression in the middle of each and put a piece of butter. Sprinkle with salt, pepper and nutmeg. Put schnitzel on each portion of spinach, put a slice of ham and cheese on top. Bake in the oven until the cheese melts. Fried potatoes, mashed potatoes or rice are recommended for the side dish.
spinach - 400 g, garlic - 1 wedge, salt to taste, pepper to taste, butter - 1 teaspoon, veal - 2 pieces, mustard to taste, ham cheese 2 pieces, cheese - 2 pieces, fat how much will go, nutmeg to taste
