Côtelettes de bœuf avec fromage en grains aux épinards

  • 4 veal cutlets (approximately 250 g (0,55 lbs) each; all fat removed)
  • 750 g (1,65 lbs) tomatoes (peeled and seeds removed, chopped)
  • 1 teaspoon rosemary
  • 2 tablespoons of virgin olive oil
  • 1 onion (finely chopped)
  • 125 g (0,28 lbs) spinach (scrubbed, washed, drained and chopped)
  • 125 g (0,28 lbs) curd cheese
  • a pinch of nutmeg
  • 1/2 teaspoon salt
  • a pinch of black pepper (freshly ground)
  • 1 clove of garlic (crushed)
  • fresh rosemary sprigs (for garnishing; optional)
Cut the meat of each cutlet open with a sharp knife into a pocket shape.
Put the tomatoes and rosemary in a non-stick frying pan, set the pan to medium heat and cook the mixture for 10 minutes, stirring occasionally.
In the meantime, put half of the olive oil in another non-stick pan and heat the oil by placing the pan on medium heat. When hot, add the onions and cook, stirring occasionally, until soft (about 5 minutes). Add the spinach and cook, stirring constantly, until all the water evaporates (3 - 4 minutes), then remove the pan from the heat and transfer the mixture to a salad bowl. Add half of the curd cheese, grated nutmeg, salt and pepper, mix and set aside. Take the other pan off the heat and set it aside.
Preheat your oven to 180 °C (352). Mix the remaining curd cheese with the garlic in a bowl. Fill the slits in the chops with this mixture and seal the edges with a few toothpicks.
Put the remaining olive oil in a non-stick pan, set the pan on low heat and heat the oil. When the oil is hot, put the cutlets and fry both sides until they turn golden brown, then remove the pan from the heat and transfer the cutlets to a baking dish. Lay the curd cheese - spinach mixture in the bowl on top of the cutlets. Lay the tomato - rosemary mixture in the pan on the spinach layer, place the pan in the oven and cook the cutlets for 30 minutes.
Take the bowl out of the oven, remove the toothpicks from the cutlets and discard, garnish with rosemary sprigs (optional) and serve.




 

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