Schnitzel roll with potato gratin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cut or slice them into thin slices. Layer potato slices in a greased gratin dish (approx. 1.25 litres capacity). Mix 100 g cream, starch and 200 ml milk, season with salt and pepper and pour over the potatoes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour, cover with foil at the end if necessary

2. 2

   Pour boiling water over the beans, leave to stand for 1-2 minutes and drain. Peel and wash carrots and cut them into thicker 4-5 cm long strips. Wash the meat, dab dry, cut in half diagonally and tap flatter between 2 layers of foil to make 2 cutlets. If necessary, place slices of meat next to each other on a work surface in portions. Season with salt and pepper. Spread the ground pork on top, alternately cover with a few beans and carrot strips and press on a little. Roll up the meat and stick together with wooden skewers

3. 3

   Wash the thyme, shake dry. Heat the oil in a frying pan. Fry the rolls in the pan until they are well browned, turning them all round. Remove. Add green pepper to the hot frying fat and fry. Deglaze with broth, add 3 stalks of thyme, bring to the boil and simmer for 6-8 minutes. Add the rolls, bring to the boil and braise covered for 10-12 minutes. Peel onion and cut into strips. Heat 1 tablespoon butter in a frying pan. Fry the remaining beans, carrots and onion strips for 5-6 minutes, turning them over, and season with salt, pepper and sugar.

4. 4

   Remove the thyme from the sauce. Add 100 g cream, 100 ml milk and 1 tablespoon butter in flakes to the sauce, bring to the boil again, thicken with sauce thickener and season to taste with salt and 1 pinch of sugar. Arrange vegetables, sauce, roulades and gratin, garnish with thyme

Nutrition Facts

KCAL
920 kcal

CARBS
54 g

FATS
48 g

PROTEINS
63 g