Stuffed spinach schnitzel

Ingredients for 4 servings:

• 750 g potatoes, small
• 250 g leaf spinach
• Salt
• pepper
• 8 thin pork schnitzels, each approx. 100 g
• 100 g ham, cooked, thinly sliced
• 8 slices of cheese (butter cheese) approx. 20 g each
• 4 tbsp olive oil
• 250 g cherry tomatoes
• 2 tbsp sesame seeds
• e.g. fresh basil for garnishing
• n. B. Lemon(s) – slices for garnishing

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Wash the potatoes and boil them with the skin on for about 20 minutes. Then drain them, rinse them in cold water and peel them. Meanwhile, trim the spinach leaves, add them to boiling salted water and cook for about 1/2 minute. Then drain them, rinse them in cold water, squeeze the excess water out and roughly chop them. Spread the cooked ham, cheese and spinach on each schnitzel half. Season with salt and pepper. Fold them together and secure them with small wooden skewers. Heat 2 tablespoons of olive oil in a large ovenproof frying pan. Fry the schnitzels on both sides until golden brown. Then cook in the preheated oven at 175°C for about 6 minutes. Wash and halve the cherry tomatoes. Add them to the schnitzels about 3 minutes before the end of the cooking time and season. Heat 2 tablespoons of olive oil in a pan and fry the potatoes for about 4 minutes until golden brown. Sprinkle with sesame seeds and season. Arrange on plates and serve garnished with basil leaves and lemon slices.