Roast cutlet with sugar pea and tomato vegetables

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry and rub with salt and pepper. Peel the onions. Clean and wash spring onion. Clean, wash and peel the parsley root. Wash the tomato. Peel garlic. Put meat, 2 onions, spring onion, parsley root, tomato and 2 cloves of garlic on a fat pan and roast in the preheated oven (electric cooker: 200 °C / gas: level 3) for about 1 hour. After half of the frying time, deglaze with vegetable stock. In the meantime, cut the remaining onions into slices. Clean, wash and halve the cherry tomatoes. Clean and wash the sugar peas. Wash parsley, dab dry and chop coarsely. Pluck basil leaves from the stalk and, except for a few for garnishing, cut into strips. Press the rest of the garlic through a garlic press. Peel the lemon peel with a julienne chiseler. Mix parsley, basil, garlic, lemon peel, pine nuts and 1 tablespoon of oil. Cook the sugar peas in boiling salted water for about 5 minutes. Heat the remaining oil in a frying pan and fry the remaining onions in it until golden brown. Add the tomatoes and toss briefly in the onions. Drain peas and mix with onions and tomatoes. Keep vegetables warm. Add the parsley-basil mixture to the roast about 5 minutes before the end of the frying time. Deglaze roast with vinegar. Stir cornflour and 4 tablespoons of water until smooth. Remove the roast from the oven and pour the roast stock through a sieve into a pot, bring to the boil, stir in the cornflour and bring to the boil again briefly. Season to taste with salt, pepper and paprika. Arrange vegetables and meat on a plate and garnish with remaining basil leaves. Add sauce extra

2. 2

   Dishes: Bella Cucina

3. 3

   Glasses: Theresienthal

4. 4

   Serveittenring: Schwietzke

Nutrition Facts

KCAL
780 kcal

CARBS
18 g

FATS
50 g

PROTEINS
51 g