Stuffed pork escalopes 

Stuffed pork escalopes
530 kcal

(0)

Difficulty:easy
Preparation:30 min
Ready in:30 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories530 kcal(27%)
Protein46 g(92%)
Fat35 g(44%)
Carbohydrates19 g(7%)
Added Sugar0 g(0%)
Roughage9 g(30%)

Recipe Development: EAT SMARTER

Ingredients

For servings

4 cupsSpinach
1 tablespoonbutter
4pork escalope (ask the butcher to cut a pocket in each one)
1 cupsheep's cheese diced
salt
peppers
Nutmeg
2 tablespoonsclarified butter
2 bunchesArugula
4tomatoes
4 tablespoonsolive oil
2 tablespoonswhite wine vinegar

Directions

1 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.
2 Cut the sheep's cheese into 4 slices. Season the escalopes with salt and pepper and stuff each with spinach and sheep's cheese and secure with toothpicks.
3 Fry in clarified butter for about 4-5 minutes each side, until golden brown.
4 Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.
5 Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.
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