Schnitzel roast with paprika vegetables

Name: Schnitzel roast with paprika vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1.2 kg Pork escalope; 2 pickled mild peppers; 1-2 Chillies; 2 Garlic cloves; 3 TABLESPOONS Honey; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 750 g baby potatoes; 3 colourful peppers; 1 glass (212 ml) Corn Veal; 1 Pot of basil; 1 Pot of thyme; 3 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 7-10 Tbsp Kitchen yarn

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1.2 kg Pork escalope
2 pickled mild peppers
1-2 Chillies
2 Garlic cloves
3 TABLESPOONS Honey
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
750 g baby potatoes
3 colourful peppers
1 glass (212 ml) Corn Veal
1 Pot of basil
1 Pot of thyme
3 TABLESPOONS Olive oil
7-10 Tbsp Pepper
7-10 Tbsp Kitchen yarn

Directions

1
Wash the meat, dab dry and tie into shape with kitchen string. Attach the peppers for garnishing. Put them on the fat pan of the oven. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours.
2
Carve the chillies lengthwise, remove seeds and chop finely. Peel garlic and press it through a garlic press. Mix with honey and tomato paste. After 1 hour cooking time, pour salt water over the roast. Brush with the honey mixture and finish cooking.
3
Wash the potatoes and cook in water for about 20 minutes. Then rinse with cold water and peel. Clean, wash and cut the peppers into pieces. Drain the corn calves. Wash the herbs. Peel basil leaves, chop thyme.
4
Heat olive oil in a frying pan. Fry the prepared vegetables for about 12 minutes. Season with salt and pepper, fold in herbs. Cut the roast open and serve with the vegetables.