530 kcal
Nutrition
1 serving contains (Percentage of daily recommendation)
| Calories | 530 kcal | (27%) | |
| Protein | 46 g | (92%) | |
| Fat | 35 g | (44%) | |
| Carbohydrates | 19 g | (7%) | |
| Added Sugar | 0 g | (0%) | |
| Roughage | 9 g | (30%) |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 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 |
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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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