Schnitzel roast with almond crust and Brussels sprouts

For 4 people
  • 1 kg Schnitzel roast
  • Salt
  • pepper
  • 2 Onions
  • 1 Carrot
  • 2 EL Apricot jam
  • 20 g Almond flakes
  • 750 g Brussels sprouts
  • 75 g smoked streaky bacon
  • 600 g Potatoes
  • 2 EL Oil
  • 5 EL whipped cream
  • 2-3 EL dark sauce binder
  • parsley
135 minutes
light
1.
Wash the meat and pat dry with salt and pepperrub in. Place the schnitzel on the oven pan. Peel onions and carrots, cut into pieces and add to the meat.
2.
Fry in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 2 hours. Gradually pour in 1/2 liter of water. Brush the roast with jam 15 minutes before the end of the roasting time and sprinkle with almonds.
3.
In the meantime, clean and wash the Brussels sprouts and cook in the boiling salted water for 15 minutes. Dice the bacon and leave it out. Drain the Brussels sprouts and toss in the bacon fat. Peel, wash and cut the potatoes into wedges.
4.
Heat the oil in a pan. Fry the potatoes in it for 15-20 minutes, season with salt and pepper. Remove the roast and keep warm. Pour the meat stock through a sieve and fill up to 1/2 liter with water.
5.
Pour in the cream and bring to the boil, sprinkle in the sauce thickener and bring to the boil again. Season to taste with salt and pepper. Cut the meat. Arrange on a platter with vegetables, potatoes and a little sauce.
6.
Garnish with parsley. Add the rest of the sauce.
1 person approx:
  • 680 kcal
  • 2850 kJ
  • 68 g protein
  • 29 g fat
  • 4235 g carbohydrates

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