Florentine schnitzel

Ingredients for 2 servings:

• 2 pork schnitzels
• 1 egg(s)
• Breadcrumbs
• Salt and pepper, black
• Clarified butter
• 2 small shallots
• 1 garlic clove(s)
• Rapeseed oil
• 1 pack of leaf spinach, frozen
• nutmeg
• 125 ml milk
• 1 packet of Hollandaise sauce (sauce powder)
• 1 shot of white wine, semi-dry
• Gouda, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 22 minutes; Total time approx. 42 minutes

Pound the schnitzels, coat them in egg, then bread them, season with salt and pepper, and fry them in clarified butter over medium heat for about 6 minutes on each side. Dice the shallots, finely chop the garlic clove, and fry both in a little rapeseed oil until translucent. Add the frozen spinach leaves and 200ml water, season with salt, pepper, and a little nutmeg, bring to a boil, and then simmer for 7 minutes. Mix together 125ml each of the water and milk and heat. Stir in 1 sachet of hollandaise sauce powder, bring to a boil while stirring, and simmer for 2 minutes. Don’t forget to stir, it burns easily! Finally, stir in a small splash of white wine. Add a little hollandaise sauce to the fried schnitzels, then the spinach, another spoonful of hollandaise sauce, and then grated Gouda. Bake in the oven at 180°C for 5 minutes, then grill for another 5 minutes at 275°C. Serve with boiled potatoes or French fries.