'Florentine style' chicken schnitzel

For 4 people
  • 750 g leaf spinach
  • 2 medium-sized onions
  • 1 Garlic clove
  • 4 EL + some oil
  • Salt, pepper, nutmeg
  • 4 Chicken fillets (approx. 125 g each)
  • 2 leveled tbsp flour
  • 500 g chunky tomatoes
  • 2 medium-sized tomatoes
  • 1/2 bunch parsley
  • Sugar
  • 100 g grated Gouda
60 minutes
Spinach clean, wash and drain. Peel and finely dice onions and garlic. Heat 1 tablespoon of oil in a saucepan. Braise half the onions in it. Cover the spinach and let it collapse. Season to taste with salt, pepper and nutmeg.
Rinse the fillets, pat dry and cut them horizontally with a sharp knife, but not all the way through. Unfold and fry in 2 tablespoons of hot oil in a large pan for about 2 minutes on each side. Season with salt and pepper, remove
1 tbsp oilheat in the frying fat. Steam the garlic and the rest of the onions until translucent. Sweat the flour in it. Stir in chunky tomatoes. Bring to the boil and simmer for about 10 minutes
Wash tomatoes and cut into slices. Wash the parsley, shake dry, chop and stir into the tomato sauce. Season with salt, pepper and a pinch of sugar
Spread the spinach in an oiled baking dish. Place the schnitzel and then tomatoes on top. Pour sauce over and sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) for about 15 minutes. Ciabatta tastes good with it
Drink: cool rosé wine
1 person approx. :
  • 440 kcal
  • 1840 kJ
  • 45 g protein
  • 20 g Fat
  • 16 g carbohydrates


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