Filled schnitzel roast

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and season with salt and pepper. Cut a large pocket into the meat from one side. Clean and wash spring onions and cut into fine rings. Wash the parsley and thyme, dab dry and remove the leaves from the stems, except for a little garnish. Chop the herbs.

2. 2

   Mix cream cheese, spring onions and herbs, except for a little thyme, and season with salt and pepper. Put a good half of the filling into the meat pocket and pin it with wooden skewers. Tie with kitchen string using the shoelace principle. Put the meat and 1/8 litre stock into a fat pan or roasting pan and roast in a preheated oven (electric cooker: 200 °C/ gas: level 3) for 1 3/4 - 2 hours. Add the remaining stock from time to time and top up the roast with the stock. Clean, wash and cut the zucchini into thick slices. Peel and wash the potatoes and after half the cooking time, spread them around the roast. Cut tomatoes in the tin roughly with a long knife. After another 15 minutes add zucchini and tomatoes to the potatoes and season with salt, pepper and remaining thyme.

3. 3

   Clean, wash and cut the zucchini into thick slices. Peel and wash the potatoes and after half the cooking time, spread them around the roast. Cut tomatoes in the tin roughly with a long knife. After another 15 minutes add zucchini and tomatoes to the potatoes and season with salt, pepper and remaining thyme. Mix the remaining filling and cream and spread on the roast 10-15 minutes before the end of the frying time. Arrange meat and vegetables on a plate and serve sprinkled with remaining herbs and garnished

4. 4

   Preparation time approx. 2 1/4 -2 1/2 hours

Nutrition Facts

KCAL
630 kcal

CARBS
33 g

FATS
24 g

PROTEINS
69 g