Schnitzel roast with olive crust

Name: Schnitzel roast with olive crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Roast pork schnitzel; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1/4 l dry white wine; 800 g Potatoes; 1 untreated lemon; 1/2 bunch Thyme; 100 g black olives; 100 g green, pitted olives; 2 discs Toast; 1 package (25 g) frozen Italian herbs; 7-10 Tbsp a slice of lemon and 1 bouquet of herbs to garnish

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Roast pork schnitzel
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1/4 l dry white wine
800 g Potatoes
1 untreated lemon
1/2 bunch Thyme
100 g black olives
100 g green, pitted olives
2 discs Toast
1 package (25 g) frozen Italian herbs
7-10 Tbsp a slice of lemon and 1 bouquet of herbs to garnish

Directions

1
Wash the meat, dab dry and rub with salt and pepper. In a roasting pan, fry all around in two tablespoons of hot oil. Pour on 1/4 litre of water, cover and stew for 35 minutes.
2
Pour the wine little by little. Peel, wash and quarter the potatoes lengthwise. Wash and dry lemon, grate peel roughly and squeeze juice. Add potatoes to the roast and pour on lemon juice.
3
Wash the thyme, dab dry and pluck the leaves from the stalks, except for some for garnishing. Season potatoes with thyme, salt and pepper. Add 1/4 litre more water and braise for another 20 to 25 minutes.
4
In the meantime, pit black olives. Chop green and black olives. Finely grate bread and fry it crisply with Italian herbs in remaining oil. Add olives and lemon peel and steam briefly.
5
Brush the roast 15 minutes before the end of the cooking time. Cut the roast open and garnish with lemon slices and the remaining thyme.