Provençal schnitzel

Ingredients for 4 servings:

• 4 pork escalopes, tender, (also veal or turkey)
• salt and pepper
• Herbs of Provence (ready-made mix)
• garlic powder
• Oil, for frying
• 4 tomatoes
• salt and pepper
• Garlic sticks or garlic powder
• Herbs of Provence
• 500 g spinach (or 1 pack of frozen leaf spinach)
• 1 tsp butter (or a little more)
• 1 shallot(s) (or small onion)
• 1 clove(s) garlic
• salt and pepper
• nutmeg
• 1 tbsp crème fraîche (or cream)
• Seasoning

Instructions

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

Provençal escalopes

Gently pound or flatten the schnitzels, season with salt and pepper, sprinkle with garlic powder and Provençal herbs on both sides, and press down lightly. Fry slowly on both sides in hot oil. Side dishes: Herb tomatoes: Make a cross-shaped incision on the underside of 4 tomatoes, season generously with salt and pepper, insert garlic cloves into the resulting opening or sprinkle with garlic powder and sprinkle with a pinch of Provençal herbs. Place in a casserole dish with a little olive oil and cook slowly over low heat. Leaf spinach: Sauté finely chopped onion and garlic in butter, do not allow to brown. Briefly blanch fresh, prepared spinach in salted water and add it after it has drained well, or add the thawed frozen leaf spinach and toss well, deglaze with a little cream, salt and pepper, and season with nutmeg and ground spice. Bring to a boil once over low heat and adjust the seasoning if necessary. Baguette, rösti or crispy potato cubes go well with it.