Schnitzel roast with almond crust

Name: Schnitzel roast with almond crust
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 7-10 Tbsp salt, white pepper; 2 Onions and carrots; 7-10 Tbsp some + 2-3 tablespoons oil; 750 g Brussels sprouts; 800 g Potatoes; 75 g streaky smoked bacon; 2 TABLESPOONS Apricot Jam; 2 TABLESPOONS flaked almonds; 5 TABLESPOONS Whipped cream; 4 TABLESPOONS dark sauce thickener

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

7-10 Tbsp salt, white pepper
2 Onions and carrots
7-10 Tbsp some + 2-3 tablespoons oil
750 g Brussels sprouts
800 g Potatoes
75 g streaky smoked bacon
2 TABLESPOONS Apricot Jam
2 TABLESPOONS flaked almonds
5 TABLESPOONS Whipped cream
4 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat, dab dry and season. Peel onions and carrots. Wash the carrots and chop them. Put them with the roast on an oiled fat pan. Roast in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3/4 hours. Gradually add approx. 3/4 l water
2
Clean and wash the cabbage. Steam in boiling salted water for 15-20 minutes. Peel, wash and slice the potatoes
3
Fry the potatoes in a large pan in hot oil for about 20 minutes. Season. Dice bacon
4
After 1 1/2 hours, brush the roast with jam and sprinkle almonds over it. Drain the cabbage. Skip the bacon, toss the cabbage in it
5
Keep the roast warm. Strain the stock together with the vegetables and fill up to 1/2 l with water if necessary. Add cream, bring to the boil, thicken and season to taste. Arrange everything