Schnitzel roast with summer vegetables

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Peel onions and garlic. Cut onions into slices. Chop garlic finely. Peel, wash and cut 2 carrots into thick slices. Wash the cutlet roast, dab dry and rub all around with salt and pepper. Heat 30 g clarified butter in a casserole and fry the meat briefly on all sides. Remove the meat.

2. 2

   Add vegetables and roast. Stir in tomato paste, braise well and add 1/2 litre vegetable stock. Add roast again and braise in the preheated oven (electric: 200 °C/ gas: level 3) for 11/2 - 2 hours. In the meantime, peel and wash the remaining carrots and cut them diagonally into slices. Clean and wash the beans and cut them diagonally into pieces. Approx. 20 minutes before the end of the cooking time, sauté the vegetables in the remaining fat and deglaze with the remaining vegetable stock. Steam covered for about 15 minutes. Wash the savory and dab dry. Pluck the leaves from the stalks, except for a little to garnish. Remove roast from the oven. Cover and keep warm. Pour the stock through a sieve into a small pot. Add the tomatoes and bring to the boil.

3. 3

   Steam covered for about 15 minutes. Wash the savory and dab dry. Pluck the leaves from the stalks, except for a little to garnish. Remove roast from the oven. Cover and keep warm. Pour the stock through a sieve into a small pot. Add the tomatoes and bring to the boil. Stir in the sauce thickener and bring to the boil. Season to taste with salt, pepper and paprika. Add savory to the vegetables and steam briefly. Cut the roast into slices and arrange on a plate with the vegetables. Garnish with remaining savory. Serve with sauce

4. 4

   Stir in the sauce thickener and bring to the boil. Season to taste with salt, pepper and paprika. Add savory to the vegetables and steam briefly. Cut the roast into slices and arrange on a plate with the vegetables. Garnish with remaining savory. Serve with sauce

Nutrition Facts

KCAL
420 kcal

CARBS
12 g

FATS
14 g

PROTEINS
59 g