Pork Cutlet with Spinach

Schnitzel met spinaziepesto

4 pork cutlets of 125 grams/5oz. Each
75 grams/3oz. frozen spinach
75 grams/3oz. salted roasted cashews
2 cloves garlic
75 grams/3oz. Parmesan or similar aged cheese
40 grams/1½oz. fresh basil
75 grams/3oz. tortilla chips
50 grams/2oz. Butter
1 pear
½dl/3 tbsp olive oil

Put the spinach in a collander or sieve and thaw. Press out the juices. Take the skin off the garlic. Cube the cheese. Mince the nuts, garlic and cheese in a food processor or blender, add the spinach, basil and olive oil until the mix is nice and smooth. Crumble the chips.

Beat and flatten the cutlets and drag them through the crumbs. Heat the butter in a skillet and fry the cutlets on both sides, four minutes each side.

Peel the pear, take out the core and dice the fruit. Add the pear pieces to the frying butter for the last minute only.

Arrange the cutlets on plates, with the pear pieces on top and put the spinach pesto besides it. Serve with roasted potatoes.