Schnitzel roast with almond crust and Brussels sprouts

Name: Schnitzel roast with almond crust and Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Schnitzel roast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Onions; 1 Carrot; 2 TABLESPOONS Apricot Jam; 20 g flaked almonds; 750 g Brussels sprouts; 75 g streaky smoked bacon; 600 g Potatoes; 2 TABLESPOONS Oil; 5 TABLESPOONS Whipped cream; 2-3 TABLESPOONS dark sauce thickener; 7-10 Tbsp Parsley

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Schnitzel roast
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Onions
1 Carrot
2 TABLESPOONS Apricot Jam
20 g flaked almonds
750 g Brussels sprouts
75 g streaky smoked bacon
600 g Potatoes
2 TABLESPOONS Oil
5 TABLESPOONS Whipped cream
2-3 TABLESPOONS dark sauce thickener
7-10 Tbsp Parsley

Directions

1
Wash the meat and dab dry and rub with salt and pepper. Put the schnitzel roast on the fat pan of the oven. Peel onions and carrot, cut into pieces and add to the meat.
2
Roast in the preheated oven (electric cooker: 175 °C/ gas: level 2) for about 2 hours. Gradually add 1/2 litre of water. Spread the roast with jam 15 minutes before the end of the roasting time and sprinkle with almonds.
3
In the meantime, clean and wash the Brussels sprouts and cook in boiling salted water for 15 minutes. Dice bacon and skip. Drain the sprouts and toss in the bacon fat. Peel, wash and slice the potatoes.
4
Heat the oil in a pan. Fry the potatoes for 15-20 minutes, season with salt and pepper. Remove the roast and keep it warm. Pour stock through a sieve and fill up to 1/2 litre with water.
5
Add cream and bring to the boil, add sauce thickener, bring to the boil again. Season to taste with salt and pepper. Cut the meat open. Arrange on a plate with vegetables, potatoes and some sauce.
6
Garnish with parsley. Add the rest of the sauce.