INGREDIENTS:
- Spinach200 g
- Butter1 tbsp
- Escalopes4 each, pork
- Cheese200 g, sheep's
- Salt
- Pepper
- Nutmeg
- Clarified butter2 tbsp
- Rocket2 bunches
- Tomatoes4 each
- OIive oil4 tbsp
- Vinegar2 tbsp, white wine
INSTRUCTIONS:
- Wash and sort the spinach and shake dry. Heat the butter and sweat the spinach until it wilts. Pour off the liquid. Season with salt, pepper and nutmeg. Cut the sheep's cheese into 4 slices.
- Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese. Secure with toothpicks. Fry in clarified butter for about 4-5 minutes each side, until golden brown.
- Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths. Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.
Source: Fine Dining Lovers
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