Stuffed schnitzel roast

For 4 people
  • 1 kg Pork schnitzel roast
  • Salt
  • pepper
  • 1 ( approx. 80 g) small bunch of spring onions
  • 1/2 Bunch Parsley
  • 1 potty or 1 bunch of thyme
  • 1 pack (200 g) double cream cheese
  • 1/4 l clear broth (instant)
  • 375 g Zucchini
  • 750 g small potatoes
  • 1 can (s) (850 ml) peeled tomatoes
  • 3 EL whipped cream
  • small wooden skewers and kitchen twine
135 minutes
easy
1.
Wash the meat, pat dry and season with salt and pepper. Cut a large pocket into the meat from one side. Clean and wash the spring onions and cut into fine rings. Wash the parsley and thyme, pat dry, and strip the leaves from the stems, except for something to garnish.Chop herbs. Mix the cream cheese, spring onions and herbs, except for a little thyme, and season with salt and pepper. Put a good half of the filling in the meat pocket and stick with wooden skewers. Tie with kitchen thread using the shoelace principle. Put the meat and 1/8 liter of stock in a dripping pan or roasting pan and fry in the preheated oven (electric stove: 200 ° C / gas: level 3) for 1 3/4 - 2 hours. Pour in the rest of the stock from time to time and add the stock to the roast. Clean and wash the zucchini and cut into thick slices. Peel and wash the potatoes and spread them around the roast halfway through the cooking time. Roughly cut the canned tomatoes with a long knife. After another 15 minutes add the zucchini and tomatoes to the potatoes and season with salt, pepper and the remaining thyme. Mix the remaining filling and cream and spread on the roast 10-15 minutes before the end of the roasting time. Arrange the meat and vegetables on a platter and serve sprinkled with the remaining herbs and garnished
2.
Preparation time approx. 2 1/4 -2 1/2 hours
1 person approx.:
  • 630 kcal
  • 2640 kJ
  • 69 g protein
  • 24 g fat
  • 33 g carbohydrates

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