Schnitzel with Spinach Tomato Mozzarella Au Gratin

For the cutlets with spinach-tomato-mozzarella au gratin you need to fry the onion in butter until yellow-gold, add the blanched spinach leaves, season with salt, pepper and nutmeg.

Beat the cutlets, salt and pepper them and turn them lightly in flour on both sides. Then fry in butter/ clarified butter until brown.

Wash the tomatoes, remove the stalk and cut into approx. 5mm slices.

Also cut the mozzarella into thin slices. Preheat the oven to 200°C. Fill the cutlets with spinach, tomato and mozzarella slices and bake on the middle shelf of the oven for about 10 minutes.

The delicious escalopes with spinach-tomato-mozzarella au gratin are ready.

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