Veal Schnitzel with Spinach and Feta Filling

Ingredients

• 200 g spinach
• 5 tbsp olive oil
• Salt
• Pepper
• nutmeg
• 150 g feta cheese
• 600 g veal schnitzel (4 pieces)
• 160 g arugula (2 bunches)
• 320 g tomatoes (4)
• 2 tbsp white wine vinegar
• small wooden skewers

Instructions

1. 1.

   Wash and dry the spinach, then toss it in a large pan with 1 tablespoon of oil over medium heat until wilted. Drain excess liquid and season with salt, pepper, and freshly grated nutmeg.

2. 2.

   Slice the feta into four pieces. Rinse the veal schnitzel under cold water, pat dry, and season with salt and pepper.

3. 3.

   Make a crosswise slit in each schnitzel, fill with one slice of feta and some spinach, then secure with wooden skewers.

4. 4.

   Heat 2 tablespoons of oil in a pan over high heat and brown the schnitzel for about 4–5 minutes per side.

5. 5.

   Meanwhile, wash and dry the arugula, rinse the tomatoes, remove stems, and quarter them. Arrange the salad and tomatoes on four plates, drizzle with vinegar and remaining oil, and place the schnitzel on top.