Schnitzel roast with herbs and bacon

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Wash the meat, dab dry. Season with salt and pepper. Heat oil in a roasting pan. Brown the meat all around. Peel 1 onion, dice roughly and add. Roast meat in a preheated oven (electric: 200 °C/ gas: level 3) for 50-60 minutes in an open roaster.

2. 2

   Gradually pour on 1/4 litre of hot broth. Wash parsley and pluck off leaves. 20 minutes before the end of the frying time, cover the roast with slices of bacon and parsley. Clean, sort and wash the spinach. Clean, wash and slice the mushrooms. Peel the remaining onion and garlic. Chop both finely. Heat the fat. Fry onion and garlic. Brown the mushrooms in it. Add spinach and let it collapse. Clean, wash, dice and fold in the tomatoes. Take out the meat.

3. 3

   Fry onion and garlic. Brown the mushrooms in it. Add spinach and let it collapse. Clean, wash, dice and fold in the tomatoes. Take out the meat. Dissolve roast with 1/8 litre water and white wine. Sieve the roast stock and pour into a pot. Add cream and bring to the boil. Add sauce thickener. Season with salt and pepper. Arrange everything, garnish with chervil if necessary. Roast potatoes go well with it

4. 4

   Sieve the roast stock and pour into a pot. Add cream and bring to the boil. Add sauce thickener. Season with salt and pepper. Arrange everything, garnish with chervil if necessary. Roast potatoes go well with it

Nutrition Facts

KCAL
570 kcal

CARBS
5 g

FATS
28 g

PROTEINS
70 g