Florentine chicken schnitzel

Florentine chicken schnitzel

For Florentine Chicken Schnitzel, first preheat the oven to 200° C. Remove the thicker stems from the fresh spinach. Wash and drain the spinach. Pour into a pot. Put a lid on. Heat briefly until it collapses. Pour into a sieve. Drain well. Dice half an onion and a garlic clove. Heat 1 tablespoon of oil in a pot. Sauté the onions and garlic. Add the spinach. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Fry the Florentine Chicken Schnitzel on both sides. Season with salt and pepper. Remove the Florentine Chicken Schnitzel from the pan. Dice half an onion and a garlic clove. Sauté in the pan. Drain the canned tomatoes. Pour into the pan and chop. Season tomato sauce with pepper, salt and oregano. Pour spinach into a casserole dish. Spread tomato sauce over it. Cut the Florentine chicken schnitzel in half. Place on top. Cut tomato into slices. Spread over it. Halve the mozzarella. Cut into slices. Place on the Florentine chicken schnitzel. Grate the parmesan. Sprinkle over it. Bake in the middle rack for 10 minutes.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 1 hour

All data per serving:
Calories
Carbohydrates
Protein
Fat
565 kcal
25 g
66 g
24 g

(C)opyright by Marions Kochbuch