Schnitzel roast à la Provence
easy
120 mins
120 mins
Ingredients
- 7-10 Tbsp 800 g-1 kg pork cutlet roast
- 7-10 Tbsp salt, white pepper
- 5-6 large branches of rosemary
- 2-3 TABLESPOONS + some olive oil
- 2 medium-sized onions
- 2 Garlic cloves
- 1 (approx. 300 g) Aubergine
- 1 (approx. 200 g) Courgette
- 3 Peppers (e.g. red, yellow and green)
- 1 TEASPOON Vegetable broth
- 1 can(s) (850 ml) Tomatoes
- 2 TEASPOONS dried herbs of Provence
- 1-2 TABLESPOONS liquid honey
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the meat, pat dry and season. Wash the rosemary, shake dry and tie to the roast all around. Place on the oiled fat pan. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for 1 1/2-1 3/4 hours. Add 1/4 l water after approx. 15 minutes
- 2
Peel onions and garlic. Halve the onions. Cut garlic and onions into slices. Clean and wash the vegetables. Halve aubergine and zucchini lengthwise and cut into slices. Chop the peppers coarsely. Spread everything around the roast about 1 hour before the end of the frying time. Season with salt and pepper, drizzle with 2-3 tablespoons of oil. Turn now and then
- 3
Dissolve the stock in a good 1/8 l hot water. Chop the tomatoes a little bit in the juice. About 30 minutes before the end of the frying time, mix the stock and dried herbs into the vegetables. Brush the roast with honey. Cook everything to the end
- 4
Season vegetables with salt and pepper. Arrange everything. Serve with: gnocchi or bread
Nutrition Facts
360 kcal
16 g
10 g
49 g
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