Schnitzel roast in milk

Name: Schnitzel roast in milk
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 800 g - 1 kg lean pork schnitzel roast; 1 Garlic clove; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Oil; 3 TABLESPOONS Madeira or Sherry; 1/2 l and 2 tablespoons of milk; 2 Bay leaves; 6-8 Peppercorns; 1 TEASPOON dried thyme; 200 g Spätzle; 500 g Broccoli; 2 medium-sized tomatoes; 250 g small mushrooms; 1 medium onion; 1 TABLESPOON butter/margarine; 2 TEASPOONS Cornstarch

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

800 g - 1 kg lean pork schnitzel roast
1 Garlic clove
7-10 Tbsp salt, white pepper
2 TABLESPOONS Oil
3 TABLESPOONS Madeira or Sherry
1/2 l and 2 tablespoons of milk
2 Bay leaves
6-8 Peppercorns
1 TEASPOON dried thyme
200 g Spätzle
500 g Broccoli
2 medium-sized tomatoes
250 g small mushrooms
1 medium onion
1 TABLESPOON butter/margarine
2 TEASPOONS Cornstarch

Directions

1
Wash the meat, dab dry. Peel and chop the garlic. Rub meat with salt, pepper and garlic
2
Fry the meat in hot oil all around. Deglaze with Madeira and 1/2 l milk. Add laurel, peppercorns and thyme and bring to the boil. Cover and stew for about 1 1/4 hours
3
Cook spaetzle in salted water for 12-15 minutes (or according to package instructions)
4
Clean broccoli, wash it, cut it into florets. Steam in little salt water for about 8 minutes. Clean, wash, seed and dice the tomatoes. Clean and wash mushrooms
5
Peel and chop the onion. Steam in hot fat until translucent. Add mushrooms, fry for about 5 minutes. Drain broccoli. Mix vegetables and season to taste
6
Keep meat warm. Sieve the stock. Mix starch and 2 tablespoons of milk. Bind the stock, season to taste. Drain spaetzle. Serve everything
7
Drink: mineral water