Cutlet with Spinach Stuffing

Rating: 4.0 / 5.00 (6 Votes)

Total time: 45 min

Servings: 4.0 (servings)

Ingredients For The Chops:

Ingredients For The Cornlaetzc:


Pasta dishes are always a good idea!

Cut a pocket in the meat side of each chop, season inside and out with salt and pepper. Set aside. Heat 2 tbsp butter in a frying pan, sauté a clove of minced garlic briefly, add the spinach (cleaned, washed) and sauté. Season with salt, pepper and nutmeg.

Stir whipped cream and eggs with a little salt and pepper. Heat 2 tbsp butter in a frying pan, add the egg-whipped cream mixture and mix with the spinach. Fold in the Parmesan cheese. Fill this amount into the ketelet pockets. Close the openings with toothpicks.

Heat oil in a frying pan, add thyme sprigs, two garlic cloves, each cut in half. Sear the chops in it from both sides and then cook them for about 8 to 10 min. in an ovenproof dish in the stove heated to 200 °C. Take out give, stand for about 5 min. with the lid closed.

Extinguish the gravy with the chicken stock, boil to a third, season with salt and pepper and pass through a fine sieve. Finally, stir two tablespoons of butter and the coarse mustard into the sauce and bring to the table with the chops.

For the corn patties, bring the whipping cream to a boil and reduce to half the consistency. Pour over cornflakes. Cool slightly, then stir in the beaten eggs.

Peel and dice the shallots, sauté in 2 tbsp butter until translucent, mix with the corn kernels and season. All

Leave a Comment