Schnitzel roast with parsley crust

Name: Schnitzel roast with parsley crust
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 medium-sized onions; 600 g Carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 1 collar Parsley; 1 washer Toast; 1 Egg; 4 TABLESPOONS Mustard; 500 g Mushrooms; 2 TABLESPOONS Butter

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 medium-sized onions
600 g Carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
1 collar Parsley
1 washer Toast
1 Egg
4 TABLESPOONS Mustard
500 g Mushrooms
2 TABLESPOONS Butter

Directions

1
Peel and quarter the onions and 1 carrot. Wash the meat, pat dry and season. Fry in hot oil. Fry the onions and carrot briefly. Deglaze with 1/2 l water and bring to the boil. Cover and braise in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 1 hour
2
Wash and chop the parsley. Crumble bread finely. Mix with half parsley, egg and mustard. Spread on the roast. Fry open for about 30 minutes.
3
Peel, wash and chop the remaining carrots. Steam covered in little boiling salted water for about 10 minutes. Clean, wash and halve the mushrooms. Fry in hot butter. Drain carrots. Mix with the rest of the parsley and the mushrooms. Season to taste
4
Puree the roast stock together with the onions and carrot and season to taste. Arrange everything. Spätzle or potatoes go well with it
5
Drink: cool white wine