Facebook
WhatsApp
X
Ingredients (2 servings)
-
400 g Hofstädter Hendl-Oberkeulenschnitzel
-
1 Packung Président Camembert L’Aromatique
-
300 g Blattspinat
-
1 Stk. Knoblauchzehe
-
Olivenöl, Salz, Pfeffer
Preparation
- Peel and finely chop the garlic, then sauté in a pan with a little olive oil. Add the spinach, let it wilt, and season with salt and pepper.
- Pat the chicken thigh schnitzels dry, season with salt and pepper. Fry in a separate pan with olive oil until golden brown on both sides.
- Cut the camembert into rough pieces. Place the spinach in a baking dish, top with the seared meat, and cover with the cheese.
- Bake in a preheated oven at 200 degrees Celsius (top/bottom heat) for about 10 minutes until the camembert has melted.
