Chicken schnitzel with spinach noodles

30 minutes

1.

Bring plenty of salted water to the boil. Wash the meat, pat dry and cut into approx. 8 small schnitzel. Season with a little salt and pepper. Brush all around with mustard. Turn in the breadcrumbs, press lightly.

2.

Peel and chop the onion and garlic. Wash tomatoes and cut in half. Cook the pasta in boiling water for about 10 minutes until al dente.

3.

Meanwhile, heat 1 tablespoon of fat in a saucepan. Sauté the onion and garlic in it. Add the frozen spinach and 3 tablespoons of water. Season with salt and pepper. Cover and thaw over medium heat for about 5 minutesto let.

4.

Add tomatoes and cook covered for another 3 minutes.

5.

Heat 2 tablespoons of fat in a coated pan. Fry the schnitzel in it for about 6 minutes until golden brown. Drain the pasta and put it back in the saucepan. Mix the pasta with the spinach and tomatoes. Season to taste with salt, pepper and nutmeg.

6.

Serve with the chicken schnitzel.