Schnitzel roulade with broccoli

Name: Schnitzel roulade with broccoli
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Vegetable Onions; 1 TABLESPOON Oil; 7-10 Tbsp salt, white pepper; 1 kg Pork escalope (from butcher flat; 7-10 Tbsp cut open); 1 Egg; 5 tablespoons (50 g) Breadcrumbs; 1/2 l clear soup; 750 g Broccoli; 4-5 Tbsp Sauce thickener; 2 TABLESPOONS Butter; 1-2 TABLESPOONS flaked almonds; 7-10 Tbsp Kitchen yarn

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Vegetable Onions
1 TABLESPOON Oil
7-10 Tbsp salt, white pepper
1 kg Pork escalope (from butcher flat
7-10 Tbsp cut open)
1 Egg
5 tablespoons (50 g) Breadcrumbs
1/2 l clear soup
750 g Broccoli
4-5 Tbsp Sauce thickener
2 TABLESPOONS Butter
1-2 TABLESPOONS flaked almonds
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel and roughly chop. Steam in hot oil for about 10 minutes. Season with salt and pepper. Let cool off
2
Wash the meat, dab dry and season with salt and pepper. Mix onions with egg and breadcrumbs and spread on the meat. Roll up the meat and tie it into shape with kitchen string. Roast in a large roaster in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 1 1/2 hours. Pour on the stock little by little
3
Clean and wash broccoli and cut into florets. Steam in little boiling salted water for about 8 minutes
4
Pour the stock through a sieve. If necessary, fill up to 1/2 l with water, bring to the boil. Stir in sauce thickener, bring to the boil. Season to taste. Melt butter, roast almonds in it and pour over broccoli. Serve with the schnitzel roulade and sauce. Served with: parsley potatoes