Cordon bleu with spinach

Ingredients for 4 servings:

• 4 veal escalopes, double, possibly pork escalopes (have the butcher cut a pocket)
• 8 slice(s) ham, raw
• 8 slice(s) raclette cheese, thin, according to taste
• 1 pack of leaf spinach, small
• 2 garlic cloves
• 1 small onion(s)
• 2 eggs
• Breadcrumbs
• Spice mix for meat
• Salt and pepper, from the mill
• Fat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Finely chop the garlic cloves and onion. Heat a little cooking fat in a pan. Add the chopped garlic and onion, and sauté. Add the spinach and simmer over medium heat, stirring occasionally, until the water has evaporated. Do not let it burn! Season with salt and pepper. Let the spinach cool. Open the veal escalopes and season both sides with meat seasoning. Top each escalope with a slice of raw ham and cheese. Quarter the spinach and distribute it among the escalopes. Roll up the stuffed meat and secure it with toothpicks. Crack the eggs, coat the rolled escalopes first in the egg, then in the breadcrumbs. Heat the cooking fat in a frying pan. Add the rolled Cordon Bleu and fry for 15-20 minutes, stirring frequently. Serve with country potatoes.