Schnitzel roast with caramelized noodle vegetables

Name: Schnitzel roast with caramelized noodle vegetables
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 1 kg Roast pork schnitzel; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 20 g Butter or margarine; 2-3 Onions; 325 ml Vegetable broth (instant); 250 g Noodles (e.g. penne); 1 jar(s) (425 ml; separation weight: 250 g) Apricots; 2 Bundle (approx. 350 g) Salmon bulbs; 2 Garlic cloves; 1 TABLESPOON Apricot Jam; 10 g pickled green peppercorns; 75 g Sugar; 100 ml White wine vinegar; 7-10 Tbsp Pepper panicle

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

1 kg Roast pork schnitzel
7-10 Tbsp Salt
7-10 Tbsp Pepper
20 g Butter or margarine
2-3 Onions
325 ml Vegetable broth (instant)
250 g Noodles (e.g. penne)
1 jar(s) (425 ml; separation weight: 250 g) Apricots
2 Bundle (approx. 350 g) Salmon bulbs
2 Garlic cloves
1 TABLESPOON Apricot Jam
10 g pickled green peppercorns
75 g Sugar
100 ml White wine vinegar
7-10 Tbsp Pepper panicle

Directions

1
Wash the meat, dab dry and rub with salt and pepper. Spread the fat in flakes on the meat and place in a roasting pan. Roast in a preheated oven (electric cooker: 175 °C / gas: level 2) for approx. 2 hours. Peel onions, cut in half and add 200 ml broth after approx. 30 minutes for frying. Meanwhile cook the noodles in plenty of boiling salted water for about 12 minutes.
2
Pour onto a sieve, rinse briefly under cold water and drain. Also drain the apricots. Clean and wash spring onions and cut into bite-sized pieces. Peel garlic and press it through a garlic press. Warm up the apricot jam. Brush the roast about 20 minutes before the end of the frying time and sprinkle with green pepper. Increase the oven temperature (electric oven: 200 °C/ gas: level 3) and finish roasting. Keep the roast warm and measure 1/8 litre of stock. Caramelise the sugar in a pan and add the stock, vinegar and the remaining hot stock. Add noodles, spring onions and garlic and simmer covered for about 5 minutes.
3
Increase the oven temperature (electric oven: 200 °C/ gas: level 3) and finish roasting. Keep the roast warm and measure 1/8 litre of stock. Caramelise the sugar in a pan and add the stock, vinegar and the remaining hot stock. Add noodles, spring onions and garlic and simmer covered for about 5 minutes. Fold in apricots and season with salt and pepper. Arrange noodle vegetables with the roast on a plate. Serve garnished with a pepper pancake if desired