Schnitzel Florentine style with rösti and spinach

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 750 g leaf spinach, frozen
• 1 ½ tbsp vegetable stock powder
• 1 tbsp savory
• 50 g Parmesan, grated
• 100 g Emmental cheese, grated
• 4 schnitzels
• 8 hash browns
• salt and pepper
• Paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Dice the onion and sauté in a small pan until light brown. Pour a shot glass of water over it and let the liquid evaporate. Defrost the spinach in a pan according to the instructions. Season with the sautéed diced onion, 1-2 tablespoons of vegetable stock, savory, pepper, and salt, if desired. Preheat the oven to 200°C (fan). Pound the schnitzels, cut them in half, and season with salt, pepper, and paprika, if desired. Briefly fry them in a hot pan until they brown. They don’t need to be cooked through. Grease a baking dish, depending on the thickness. Place the schnitzels in the pan. Top each schnitzel with a few leaves of spinach. Sprinkle with Parmesan cheese and sprinkle with grated cheese. Prepare the rösti in the oven according to the package instructions. Place the baking dish in the oven about 15 minutes before the end of the cooking time, turning the rösti over occasionally. Keep the remaining spinach warm and serve as a vegetable side dish with the rösti and schnitzels.