Filled Schnitzel roll roast with roast potatoes and vegetables

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel onions, dice 1 and quarter the rest. Heat the fat in a pan and fry the onion cubes in it. Take them out. Peel the garlic and press it through a garlic press.

2. 2

   Carefully wash the basil and cut into strips, except for 1/2 pot. Crumble the feta cheese and mix with diced onion, garlic, basil and thyme. Roll the meat apart on a large kitchen board and press flat.

3. 3

   Season with salt and pepper and spread the filling on top. Roll up the meat and tie up with kitchen string. Heat 3 tablespoons of oil in a frying pan and fry the rolled roast while turning. Finally, add onion quarters, fry briefly and take out again.

4. 4

   Season roast with salt and pepper and deglaze with broth. Roast in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1 3/4- 2 hours. Turn in between. In the meantime peel, wash and quarter the potatoes.

5. 5

   Wash the tomatoes, dab dry and cut into thick slices. 20-30 minutes before the end of the cooking time, add the slices of tomato and the fried onion slices to the meat, season and braise. Heat 3 tablespoons of oil in a frying pan and fry the potatoes for 10-12 minutes while turning.

6. 6

   Sprinkle with salt. Cut the rest of the basil into strips, except for some for garnishing. Lift the meat out of the casserole, loosen the kitchen string and cut the roast into slices. Arrange rolled roast, roast potatoes and braised vegetables with the sauce on a deep plate.

7. 7

   Sprinkle roast with basil and chilli. Serve garnished with basil leaves.

Nutrition Facts

KCAL
640 kcal

CARBS
31 g

FATS
28 g

PROTEINS
66 g