Cutlet roast with oven vegetables

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Cover shallots with water in a pot, bring to the boil and simmer for about 1 minute. Pour onto a sieve, rinse under cold water and peel. Wash the meat, dab dry and rub with salt and pepper. Heat the oil in a roasting pan and fry the chops in it vigorously on the meat side. Put it on the fat pan of the oven and let it cool down a little

2. 2

   Add the shallots to the hot frying oil, fry them while turning them, deglaze with wine and stock. Bring to the boil briefly and set aside. Wash herbs, shake dry and tie with kitchen string on the meat side of the chops. Spread shallots with the stock around it. Braise in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 1 1/4-1 1/2 hours

3. 3

   Clean, wash and cut the kohlrabi into sticks. Depending on the size, halve the oyster mushrooms if necessary. After about 45 minutes, spread the vegetables around the meat and fold into the stew stock. Sprinkle with salt and pepper

4. 4

   Remove the finished cutlet roast from the oven, wrap in aluminium foil and let it rest for about 10 minutes. Remove kitchen string, remove meat from the bone and cut into slices. Arrange with oven vegetables on a deep plate

Nutrition Facts

KCAL
370 kcal

CARBS
6 g

FATS
16 g

PROTEINS
47 g