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🍽️ Tender Veal Cutlets with Creamy Spinach

560 kcal · 30 min · 4 servings

Ingredients

• 4 veal cutlets (approx. 150 g each)
• salt
• pepper (from the mill)
• 2 tsp chopped sage leaves
• 1 tbsp olive oil
• 1 tbsp butter
• 4 tbsp ham cubes
• rosemary needles
• 600 g spinach
• 1 garlic clove
• 1 shallot
• 1 tbsp olive oil
• freshly grated nutmeg
• 80 g Gorgonzola

Instructions

1. 1. Thoroughly wash the fresh spinach in cold water.
2. 2. Place the wet leafy greens into a pot.
3. 3. Heat the pot over high heat until the spinach wilts.
4. 4. Remove the spinach from the pot and let it drain.
5. 5. Chop the spinach very coarsely.
6. 6. Peel the garlic clove and the shallot.
7. 7. Finely chop the garlic and shallot.
8. 8. Heat the oil in a pan.
9. 9. Sauté the shallots and garlic until they become translucent.
10. 10. Break the Gorgonzola cheese into small pieces.
11. 11. Let the cheese melt in the pan.
12. 12. Stir the chopped spinach into the cheese mixture.
13. 13. Season the mixture with a pinch of ground nutmeg.
14. 14. Salt and pepper the veal cutlets.
15. 15. Heat the butter and olive oil in a large pan.
16. 16. Fry the cutlets for about two to three minutes on each side.
17. 17. Remove the cooked cutlets from the pan.
18. 18. Wrap the cutlets in aluminum foil.
19. 19. Keep the wrapped cutlets warm.
20. 20. Fry the ham cubes briefly and vigorously in the same pan.
21. 21. Place the cutlets onto the plates.
22. 22. Add the creamy spinach to the cutlets.
23. 23. Sprinkle the dish with the fried ham cubes.
24. 24. Garnish with fresh rosemary needles.
25. 25. Serve the dish immediately.

Nutrition per serving

• kcal: 560
• Protein: 59 g · Fett/Fat: 35 g · Carbs: 2 g