Name: Stuffed Pork Escalopes
Total time: 30 min
Yield: 4
Ingredients: 4 cups Spinach; 1 tablespoon butter; 4 pork escalope (ask the butcher to cut a pocket in each one); 1 cup sheep's cheese (diced); salt; peppers; Nutmeg; 2 tablespoons clarified butter; 2 bunches Arugula; 4 tomatoes; 4 tablespoons olive oil; 2 tablespoons white wine vinegar

Ingredients

for 4 servings

4 cups

Spinach

1 tablespoon

butter

pork escalope (ask the butcher to cut a pocket in each one)

1 cup

sheep's cheese (diced)

salt

peppers

Nutmeg

2 tablespoons

clarified butter

2 bunches

4 tablespoons

2 tablespoons

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Preparation steps

Step 1/5

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.

Step 2/5

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.

Step 3/5

Fry in clarified butter for about 4-5 minutes each side, until golden brown.

Step 4/5

Wash the rocket and remove any tough stalks. Wash and core the tomatoes and cut into eighths.

Step 5/5

Arrange the salad on plates and sprinkle with oil and vinegar. Season to taste with salt and pepper and serve with the escalopes.