Gratinated veal escalope with spinach and cheese

Ingredients for 4 servings:

• 500 g spinach, fresh
• Salt
• 20 g butter
• 1 onion(s), diced
• 1 tsp lemon juice
• 3 tbsp Parmesan, freshly grated
• 3 tbsp cream
• 4 veal escalopes (150 g each)
• salt and pepper
• 1 tbsp oil
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Thoroughly sort and wash the spinach, then place it in a saucepan while it’s still dripping wet. Sauté until the leaves wilt, then drain. Heat butter in a saucepan and sauté the diced onion. Add the spinach and season with nutmeg and lemon juice. Mix the Parmesan and cream until smooth. Preheat the grill. Rub the schnitzels with salt and pepper. Heat oil and fry the schnitzels over high heat for about 2 minutes on each side. Place the fried schnitzels side by side on a heatproof plate, pile a little spinach on top, cover each with the cream and cheese mixture, and gratinate under the grill.