Filled Schnitzel roll roast with dips

Name: Filled Schnitzel roll roast with dips
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 collar flat leaf parsley; 1 basil bunch; 2–3 Garlic cloves; 50 g Almond kernels without skin; 150 ml + 4 Tbsp Olivenöl; 50 g grated parmesan; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g dried tomatoes in oil; 2 medium-sized onions; 1 medium-sized carrot; 1.5 kg Schnitzel roast (let the butcher cut it into a slice); 2 TABLESPOONS clarified butter; 1 Organic Lemon; 400 g creamy milk yoghurt; 100 g mayonnaise; 500 g Tomatoes; 2 Spring onions; 7-10 Tbsp Rose peppers; 7-10 Tbsp Basil and lemon; 7-10 Tbsp Kitchen yarn

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1 collar flat leaf parsley
1 basil bunch
2–3 Garlic cloves
50 g Almond kernels without skin
150 ml + 4 Tbsp Olivenöl
50 g grated parmesan
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g dried tomatoes in oil
2 medium-sized onions
1 medium-sized carrot
1.5 kg Schnitzel roast (let the butcher cut it into a slice)
2 TABLESPOONS clarified butter
1 Organic Lemon
400 g creamy milk yoghurt
100 g mayonnaise
500 g Tomatoes
2 Spring onions
7-10 Tbsp Rose peppers
7-10 Tbsp Basil and lemon
7-10 Tbsp Kitchen yarn

Directions

1
Wash the parsley and basil, shake dry and pluck the leaves. Peel and coarsely chop 1 clove of garlic. Put basil, garlic, almonds and 150 ml oil into a tall mixing bowl and puree with a chopping stick. Stir in parmesan and season to taste with salt and pepper. Drain the pickled tomatoes and chop finely. Peel and quarter onions. Peel and roughly chop the carrot. Unroll the escalope roast and put it on a kitchen board. Season meat with pepper and brush with herb pesto. Spread tomato pieces on top.
2
Roll up meat and tie with kitchen string to a rolled roast. Heat clarified butter in a roaster. Brown the meat all around. Add onion and carrot pieces and fry briefly. Season the roast with salt and pepper and deglaze with 3/8 l water. Cover and braise in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 1/2 hours. Cover several times with roast stock. Spread the rest of the pesto on the rolled roast about 15 minutes before the end of the roasting time and braise open to the end. Let the roast cool down. For the dips, peel 1-2 garlic cloves and chop finely. Wash the lemon and dab dry. Finely grate half of the peel, peel the rest of the peel in fine strips with a julienne chiseler. Squeeze lemon. Mix yoghurt, mayonnaise, garlic, grated lemon peel and 1 tbsp. lemon juice. Season to taste with salt and pepper. Arrange in a bowl and sprinkle with lemon zests. Wash the tomatoes and spring onions. Cut tomatoes into quarters, remove seeds and dice finely.
3
Wash the lemon and dab dry. Finely grate half of the peel, peel the rest of the peel in fine strips with a julienne chiseler. Squeeze lemon. Mix yoghurt, mayonnaise, garlic, grated lemon peel and 1 tbsp. lemon juice. Season to taste with salt and pepper. Arrange in a bowl and sprinkle with lemon zests. Wash the tomatoes and spring onions. Cut tomatoes into quarters, remove seeds and dice finely. Cut spring onions into very fine rings. Mix the rest of the lemon juice (approx. 3 tbsp.) a little salt and approx. 1/2 tsp. rose paprika. Fold in 4 tbsp. olive oil. Mix vinaigrette, tomatoes and spring onions and arrange in a bowl. Remove kitchen string from the roast. Cut the roast into slices and arrange on a plate. Garnish with basil and lemon. Serve with dips
4
Cut spring onions into very fine rings. Mix the rest of the lemon juice (approx. 3 tbsp.) a little salt and approx. 1/2 tsp. rose paprika. Fold in 4 tbsp. olive oil. Mix vinaigrette, tomatoes and spring onions and arrange in a bowl. Remove kitchen string from the roast. Cut the roast into slices and arrange on a plate. Garnish with basil and lemon. Serve with dips
5
waiting time 2 hours