Florentine cutlet roast
easy
90 mins
90 mins
Ingredients
- 1 kg Roast pork schnitzel
- 4 Garlic cloves
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 small twigs rosemary
- 4 Stem(s) Basil
- 1/2 potty Thyme
- 2 can(s) (425 ml each) giant white beans
- 7-10 Tbsp Kitchen yarn
- 1 piece(s) (approx. 60 cm long) Roasting hose
Directions
- 1
Wash the escalope roast and pat dry. Peel the garlic. Press 2 cloves through a garlic press and rub the roast with them. Season with salt and pepper. Wash the herbs and shake dry.
- 2
Tie the herb stalks around the roast using the kitchen twine. Rinse and drain the beans.
- 3
Cut off a piece of the roasting tube (approx. 60 cm, at least 20 cm longer than the roast). Twist one end of the tube tightly together and tie it with the foil closure strip. Place the hose on a tray with the weld seam facing upwards.
- 4
Add beans, 2 cloves of garlic, roast and 150 ml water. Tie the other end of the tube. Use scissors to cut approx. 1 cm into the top middle of the roasting tube.
- 5
Push the sheet into the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2). Ensure that the tube does not touch the oven wallsCa. Cook for 1 hour.
- 6
Remove the sheet metal. Cut open the top of the frying tube. Lift out the roast and put the beans with the stock in a bowl. Season with salt and pepper if necessary. Arrange everything. Mashed potatoes taste good with it.
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