Now the original recipe was with veal schnitzels but as they are around $75/kg where I live, so I opted to go with pork schnitzels. I actually get my butcher to make the schnitzels from pork fillets, he also pounds them for me, so I don't have to do that at home. The schnitzels are not crumbed.
This recipe can be made in about 30 minutes if you are organised. It is a perfect mid week meal as when you are tired but need to feed yourself and your family, it is fast and easy to prepare.
The recipe will be for 4, but you can easily add a 5th or 6th schnitzel like I do (as there are 5 of us), there is enough sauce for 5-6 servings.
With regards to spinach, if you are buying it loose, I actually get one large handful per person, as it wilts down so much.
As I forgot to buy the right cheese, I used what I had in the fridge, which was Havarti, it worked very nicely also.
So if you are looking for a quick, easy and super tasty dinner, give this one a go, we love it.
300g baby spinach
4 pork schnitzels
2-3 tablespoons olive oil
Plain flour, for dusting
Salt and Pepper, to taste
4 slices mozzarella or gruyere cheese
400g can diced tomatoes
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 tablespoon tomato paste
1/4 cup dry white wine
1/4 cup water
1 teaspoon sugar
Salt and pepper, to taste
Make the tomato sauce first: Push the tomatoes with their liquid, through a sieve into a bowl.
Heat the oil in a medium sized saucepan. Add the garlic and sauté for 30 seconds to 1 minute. Add the tomato paste and stir for 20 seconds. Add the pureed tomatoes, wine, water and sugar, bring to the boil, simmer uncovered for 5 minutes. Season with salt and pepper. Set aside until needed.
Rinse the spinach leaves. Bring water to the boil in a large saucepan, you need enough water to just cover the spinach. Add the spinach and cook for 2-3 minutes or until the spinach has wilted, drain well.Season your pork schnitzels with salt and pepper. lightly dust each schnitzel with flour.
Place 2-3 tablespoons of the oil in your frying pan, heat over a medium-high heat. When hot add pork schnitzels, cook for 2 minutes on each side or until nearly cooked through.Top each pork schnitzel with 1/4 of the cooked spinach. Place a slice of cheese on top of the spinach. Pour the tomato sauce around the veal, but don't allow it to cover the cheese. Cover the frying pan (use a baking tray if your frying pan does not have a lid), simmer gently for 5-10 minutes or until the cheese has melted.
Serve hot with a green salad on the side.
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