Schnitzel roast with leek-bacon stuffing

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   Clean and wash the leek and cut it to the length of the roast. Cut the leek in half lengthwise. Wash the cutlet roast, dab dry and cut lengthwise with a knife 4 approx. 2 cm deep. Put leek into the incisions and season with salt and pepper. Cover roast with bacon and tie together with kitchen string.

2. 2

   Place on an oil-stained fat pan and cook in a preheated oven (electric: 200 °C/ gas: level 3) on the lower shelf for about 2 hours. Brush with the frying fat from time to time. About 30 minutes before the end of the cooking time, clean and wash the salads, pluck them into bite-sized pieces and let them drain. Clean and wash the tomatoes and cut them into approx. 5 mm thick slices. Season vinegar with salt, pepper and sugar. Gradually fold in the oil. Peel and finely dice the onion and stir into the vinaigrette. Take the roast out of the oven and remove the kitchen string. Cut the meat into slices and arrange on a plate with lettuce and tomatoes.

3. 3

   Season vinegar with salt, pepper and sugar. Gradually fold in the oil. Peel and finely dice the onion and stir into the vinaigrette. Take the roast out of the oven and remove the kitchen string. Cut the meat into slices and arrange on a plate with lettuce and tomatoes. Drizzle salad with vinaigrette

Nutrition Facts

KCAL
380 kcal

CARBS
4 g

FATS
13 g

PROTEINS
61 g