Roast pork schnitzel

Name: Roast pork schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork schnitzel; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS clarified butter; 100 g Peanut kernels; 1-2 Garlic cloves; 1 TABLESPOON Breadcrumbs; 2-3 TABLESPOONS Butter or margarine; 600 g Kohlrabi; 750 g Potatoes; 125 g small tomatoes; 3 Stem(s) Coriander (from the pot); 7-10 Tbsp Coriander

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Roast pork schnitzel
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS clarified butter
100 g Peanut kernels
1-2 Garlic cloves
1 TABLESPOON Breadcrumbs
2-3 TABLESPOONS Butter or margarine
600 g Kohlrabi
750 g Potatoes
125 g small tomatoes
3 Stem(s) Coriander (from the pot)
7-10 Tbsp Coriander

Directions

1
Wash the meat and dab dry. Rub with salt and pepper. Place on the fat pan of the oven. Heat clarified butter and pour it over the meat. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 1 1/4 hours.
2
In the meantime, finely chop the peanuts for the crust. Peel garlic and press it through a garlic press. Mix with breadcrumbs. Spread the crust on the roast after 1 hour frying time. Add 1 tablespoon of fat in flakes and cook the roast for another 15 minutes.
3
Peel and wash the vegetables. Cut kohlrabi into slices and halve potatoes. Cook both in boiling salted water for about 12 minutes and drain. In the meantime, also cut tomatoes into slices.
4
Wash and chop the coriander. Heat the remaining fat. Sauté the coriander, tomatoes, kohlrabi and potatoes. Cut the roast open and arrange with the vegetables. Serve garnished with coriander.