Today we want to replenish our repertoire with another simple recipe. Schitzel Pork with Brynza and Spinach is already waiting for his gourmet! 🙂
What do you need:
SHNNILEL with a bone 4 pieces (200-250 g each). 200 g of feta cheese and spinach, small tomatoes 3-4 pieces, 2 beams of arugula. For 2 tbsp. tablespoons of butter, olive oil and wine vinegar. To taste pepper, nutmeg and salt. Vegetable oil will also be required.
How to cook:
Cut the prepared spinach and slightly fry with 1 tablespoon of butter. In the process of frying, a liquid is formed, so after frying the spinach should be thrown back on a colander so that the glass fluid. Then sprinkle fried spinach with nutmeg, salt and pepper.
Cut Brynza into 4 plates (by the number of schnicits). In every piece of meat, make a deep cut in the form of a pocket (do it right to the bone). In pockets, still raw screws, put on a portion of spinach and Brynza records, sunbathe and pepper a little on top of the meat.
Combine butter and vegetable oils and fry the shnitzels in this mixture with a filling on each side for 5 minutes. After all the schnitzels are fried, they should be brought to cooked on small heat. The pan does not need to close the lid.
Cut the tomatoes with slices, salt and pepper, season with wine vinegar and olive oil. When serving a pork shnitzel with a burdock and spinach, put on a plate, lay arugula and tomatoes nearby. Bon appetit!