1. rinse and dry the cutlets. Stir through lemon zest, juice and 2 tablespoons olive oil. Pour over the cutlets. Cover and marinate for about half an hour.
Rinse and clean spinach thoroughly. Place dripping wet in a large saucepan. Cover and cook over medium heat until combined, 5-10 min, stirring occasionally.
3. toast pine nuts in a frying pan without fat until golden brown, grate Parmesan cheese. Peel garlic cloves, cut into slices.
4. put spinach in a sieve, drain well. Heat 30g butter and 2 tablespoons oil (for 4 people). Sauté garlic briefly in it. Add spinach, steam for about 10 minutes until soft.
Remove cutlets from marinade, keep marinade, dry. Fry the cutlets in the remaining hot oil for 2 minutes on each side. Season with salt and pepper. Remove from the frying pan.
6. marinade and vermouth in the frying fat form, bring to a boil.
Fold in remaining butter, season with salt, pepper and sugar. Pour in cutlets repeatedly, heat through.
7. season spinach with salt, pepper and rosemary. Sprinkle with pine nuts and Parmesan cheese. Arrange cutlets and spinach. Garnish with lemon slices and zest as desired.
Serve with fresh Italian white bread.
Our tip: Use young, tender spinach from the farmers’ market!
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