Schnitzel roast with chervil crust
easy
105 mins
105 mins
Ingredients
- 1 collar Soup Greens
- 1.4 kg Schnitzel roast
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 30 g clarified butter
- 2 TEASPOONS Mustard seeds
- 3 pots chervil
- 2 TABLESPOONS Mustard
- 1 Egg
- 2 TABLESPOONS Breadcrumbs
- 3 Federation Spring onions
- 1/2 l Vegetable broth (instant)
- 3 TABLESPOONS Butter or margarine
- 100 g Whipped cream
- 1 TABLESPOON Cornstarch
Directions
- 1
Clean, wash and roughly dice the soup vegetables. Wash the roast and dab dry. Rub with salt and pepper and place on the fat pan of the preheated oven (electric cooker: 200 °C/ gas: level 3).
- 2
Add soup vegetables. Pour hot clarified butter over them. Braise for about 1 1/4 hours. After 30 minutes pour 1/2 litre of water over it. Add 1 teaspoon of mustard seeds. For the crust, chop chervil except for something to garnish.
- 3
Mix mustard, egg, breadcrumbs and chervil. Spread on the roast for the last 1/4 hour. For the vegetables, clean and wash the spring onions. Blanch in broth for about 5 minutes, drain.
- 4
Swivel in hot fat before serving. Pour the stock through a sieve. Fill up to 1/2 litre with cream and possibly some water. Add remaining mustard seeds. Let cook for about 5 minutes. Stir starch with a little cold water until smooth.
- 5
Thicken the sauce with it, bring to the boil again. Season to taste with salt and pepper. Arrange the roast with some sauce and the vegetables on a plate. Garnish with retained chervil. Remaining sauce extra is enough.
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