Schnitzel roast with spinach

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the meat and dab dry. Rub all around with salt and pepper and place on the fat pan of the oven. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours. Gradually add about 1/2 litre of water. Wash the lemon and rub dry. Peel the lemon peel in strips with a Julienneißer lemon peeler and set aside.

2. 2

   Squeeze the juice and mix with 2 tablespoons of oil. Peel garlic, cut into fine slices and add to the lemon oil glaze together with the lemon peel strips. 15 minutes before the end of the cooking time, brush the roast with it. Sort and wash the spinach. Peel and halve the shallots and fry them in the remaining oil. Add the spinach dripping wet and let it collapse. Wash and clean the tomatoes, cut them into pieces, fold them into the spinach and heat them up briefly. Season to taste with salt and pepper. Remove the roast. Pour the roast stock through a sieve and fill up to 1/2 litre with water. Put it into a pot and bring it to the boil. Thicken with sauce thickener, stir in cream and season to taste with salt and pepper.

3. 3

   Wash and clean the tomatoes, cut them into pieces, fold them into the spinach and heat them up briefly. Season to taste with salt and pepper. Remove the roast. Pour the roast stock through a sieve and fill up to 1/2 litre with water. Put it into a pot and bring it to the boil. Thicken with sauce thickener, stir in cream and season to taste with salt and pepper. Arrange roast and spinach on a plate and garnish with lemon slices as desired. Roast potatoes taste good with it

Nutrition Facts

KCAL
420 kcal

CARBS
10 g

FATS
15 g

PROTEINS
61 g