Schnitzel Roast with Mustard Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr 40 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg roast pork (schnitzel)
- 2 onions)
- 100 g carrot (s)
- 2 tablespoons oil
- salt and pepper
- 200 ml white wine
- 500 ml meat broth
- 1 tablespoon tomato paste
- 40 g toast bread
- 0.5 ½ bunch oregano and thyme
- 1 bunch parsley, smooth
- 3 tablespoon mustard
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat oven to 200 degrees.
- Rinse the meat, pat dry. Peel the onions, peel the carrots, cut both into pieces.
- Fry the meat in oil all over. Add the onions and carrots, sweat with them. Salt and pepper the meat. Add tomato paste, toast a little. Deglaze with wine, bring to the boil. Pour in the broth. Cover and let simmer for about 60 minutes.
- Finely grate the toast. Rinse off herbs, shake dry, chop. Mix with breadcrumbs, mustard and egg. Spread the mixture on the roast and stew in the oven for another 30 minutes.
- Remove the roast. Puree the stock, salt and pepper. Serve with the roast.
- Vegetable noodles and gnocchi go well with it.
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