Schnitzel roast with cheese crust

Name: Schnitzel roast with cheese crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Schnitzel roast; 2 TABLESPOONS + some oil; 7-10 Tbsp salt, white pepper; 2 Onions, 1 carrot; 750 g Brussels sprouts; 100 g Gouda cheese; 1/2 bunch Parsley; 1/2 potty fresher or; 1 TEASPOON dried. Thyme; 50 g smoked; 7-10 Tbsp streaky bacon; 3 TABLESPOONS dark sauce thickener

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Schnitzel roast
2 TABLESPOONS + some oil
7-10 Tbsp salt, white pepper
2 Onions, 1 carrot
750 g Brussels sprouts
100 g Gouda cheese
1/2 bunch Parsley
1/2 potty fresher or
1 TEASPOON dried. Thyme
50 g smoked
7-10 Tbsp streaky bacon
3 TABLESPOONS dark sauce thickener

Directions

1
Wash the meat and pat dry. Rub with 1 tablespoon of oil and season. Peel onions and carrot. Wash the carrot and dice roughly
2
Place everything on an oiled fat pan or in a flat roasting pan. Bake in a preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 3/4 hours open. Gradually add approx. 1/2 l water
3
Clean and wash the Brussels sprouts. Steam covered in a little salt water for 15-20 minutes. Grate cheese. Wash, pluck and chop the herbs. Mix with cheese. Sprinkle on the roast after about 1 1/2 hours
4
Dice the bacon. Drain in 1 tablespoon of hot oil. Drain the cabbage and mix with the bacon. Remove the roast, let it rest
5
Sieve the stock. Fill up to 1/2 l with water. Bring to the boil and thicken. Season to taste. Serve everything. Served with: Boiled potatoes