Fine escalope onion roll with almond broccoli
easy
120 mins
120 mins
Ingredients
- 2 vegetable onions (approx. 250 g each)
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Sweet peppers
- 1 Egg
- 50 g Breadcrumbs
- 1 kg Schnitzel roast (without rind)
- 1/2 l clear broth (instant)
- 750 g Potatoes
- 750 g Broccoli
- 1-2 TABLESPOONS dark sauce thickener
- 25 g flaked almonds
- 20 g Butter
- 1/2 bunch Parsley
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Onions peel and cut into cubes. Heat the oil in a pan and fry the onions for about 10 minutes at medium heat. Season with salt, pepper and paprika. Leave to cool.
- 2
Add egg and breadcrumbs and mix. Wash the meat, dab dry and cut a pocket. Open the meat and beat it a little flat. Season with salt and pepper and spread the onion mixture on top.
- 3
Leave the edges free. Roll up the meat and tie up with kitchen string. Place on the fat pan of the oven and bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/2 hours.
- 4
Pour in the stock gradually. Meanwhile peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean and wash the broccoli and cut into florets. Cook in boiling salted water for about 12 minutes and drain.
- 5
Remove meat from the oven. Pour stock through a sieve into a pot and fill up to 1/2 litre with water. Bring to the boil, add sauce thickener and bring to the boil again. Season to taste with salt and pepper.
- 6
Wash parsley, dab dry and chop finely. Drain potatoes, sprinkle with parsley and arrange on a plate with roast and broccoli. Roast the almonds in a pan without fat until golden brown.
- 7
Heat the butter and spread over the broccoli together with the almonds.
Nutrition Facts
600 kcal
43 g
16 g
69 g
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