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Chicken schnitzel with spinach

Chicken schnitzel with spinach


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- We prepare the meat for the slices. We slice (not very thin) and beat them with a hammer. Sprinkle with salt and pepper. Let it sit like this for about 1-2 hours in the covered refrigerator.

- For spinach I used frozen and ready boiled. If you use it fresh, wash it and put water to boil. When it boils, put the space, let it boil for about 5-7 minutes and strain it, then chop it with a knife.

- We give the meat through flour and beaten egg, then we fry it in hot oil. We take out the skewers on absorbent paper.

- For spinach, put oil with crushed garlic in a pan (about 2-3 cloves) and when it gets colored add 2 tablespoons of flour. Let the lime harden a little and add milk, mixing well with the aim to make it lumpy. Add the drained spinach and simmer, stirring apples, until creamy. We add salt to taste.

- it is served with slices and radishes.