Stuffed Chicken Schnitzel

Ingredients

• 4 large chicken breast fillets
• Salt
• Pepper (freshly ground)
• 200 g spinach leaves
• 1 onion (finely chopped)
• 1 garlic clove (finely chopped)
• 20 g butter
• 50 g sour cream
• 100 g Gorgonzola cheese (cut into cubes)
• 100 g low-fat quark
• 3 tbsp Flour
• 1 egg
• 4 Tbsp breadcrumbs
• sunflower oil (for frying)
• lemon wedges

Instructions

1. 1.

   Pat the chicken breast fillets lightly and season with salt and pepper.

2. 2.

   Wash, clean, trim the spinach, blanch in lightly salted boiling water until wilted, drain, shock in cold water, squeeze out excess moisture, and cut into strips.

3. 3.

   Sauté the onion and garlic in butter until translucent, add the spinach and cook briefly, stir in sour cream, and let the mixture cool.

4. 4.

   Add the Gorgonzola cubes, quark, and 1 tbsp flour to the cooled mixture and mix well.

5. 5.

   Spread the filling onto the four prepared chicken fillets, fold them closed, press firmly together, and secure with a toothpick.

6. 6.

   Coat the stuffed schnitzels first in flour, then in beaten egg, and finally in breadcrumbs. Fry slowly in hot sunflower oil in a pan until golden brown, and serve immediately garnished with lemon wedges.