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Stuffed Pork Escalopes

Stuffed Pork Escalopes
530
calories
Calories
30 min.
Preparation
easy
Difficulty

Ingredients

for 4 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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Preparation steps

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.