Chicken schnitzel 'Florentine style'

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 1 garlic clove(s)
• 4 tbsp oil
• some oil for the mold
• 1 pack of leaf spinach (450 g, frozen)
• 4 chicken fillets (approx. 125 g each)
• salt and pepper
• nutmeg
• 2 tbsp, leveled flour
• 500 g chopped tomatoes (tetra pack)
• 2 m.-large tomato(s)
• 1 bunch of parsley
• Sugar
• 100 g cheese (Gouda), grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a pan. Sauté half of the onions. Add the spinach and 100 ml of water, cover, and let thaw over medium heat. Stir occasionally. Rinse the fillets, pat dry, and slice horizontally, but not all the way through. Open up and fry in 2 tablespoons of oil per side for about 2 minutes. Season with salt and pepper and remove from the pan. Preheat the oven (top/bottom heat: 200°C, fan: 175°C, gas mark 3). Heat 1 tablespoon of oil in the frying fat. Sauté the garlic and the rest of the onions until translucent. Sauté the flour in it. Stir in the chopped tomatoes. Bring to a boil and simmer for about 5 minutes. Wash and slice the tomatoes, drain the spinach. Wash and chop the parsley, and stir it into the tomato sauce. Season with salt, pepper, and a pinch of sugar. Season the spinach with salt, pepper, and nutmeg. Spread the meat and tomatoes in an oiled baking dish. Top with the meat and tomatoes. Pour over the sauce and sprinkle with cheese. Bake in the hot oven for about 10 minutes. Serve with ciabatta bread.