Schnitzel bordelaise with sheet of potatoes and carrots

Name: Schnitzel bordelaise with sheet of potatoes and carrots
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Carrots; 800 g baby potatoes; 3-4 Branches of rosemary; 2-3 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 1-2 TABLESPOONS demerara sugar; 75 g Walnut kernels; 50 g Butter; 1 package (25 g) frozen Italian herbs; 7-10 Tbsp Pepper; 2 TABLESPOONS Breadcrumbs; 4 Pork cutlet (approx. 150 g each); 1-2 TABLESPOONS Oil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Carrots
800 g baby potatoes
3-4 Branches of rosemary
2-3 TABLESPOONS Olive oil
7-10 Tbsp Salt
1-2 TABLESPOONS demerara sugar
75 g Walnut kernels
50 g Butter
1 package (25 g) frozen Italian herbs
7-10 Tbsp Pepper
2 TABLESPOONS Breadcrumbs
4 Pork cutlet (approx. 150 g each)
1-2 TABLESPOONS Oil

Directions

1
Peel, wash and cut the carrots into thick slices. Peel, wash and halve the potatoes. Wash the rosemary, shake dry and pluck the needles from the twigs as desired.
2
Mix potatoes, carrots, olive oil, salt, sugar and rosemary in a large bowl. Spread on a fat pan and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes.
3
Turn 2-3 times with a spatula. In the meantime chop the nuts. Melt butter. Mix butter, nuts, herbs, salt, pepper and breadcrumbs. Wash the schnitzel and dab dry. Heat the oil in a pan and fry the meat for about 2 minutes on each side.
4
Then season with salt and pepper. Remove the fat pan from the oven. Slightly push the potatoes and carrots together on the fat pan. Take the escalopes out of the pan, place them close together on the fat pan and spread the nut mixture evenly on top.
5
Put back into the oven and bake at the same temperature for another 5-7 minutes. Remove and arrange on plates.