Schnitzel layer roast

Name: Schnitzel layer roast
Cook time: 3 h
Total time: 3 h
Yield: 8
Ingredients: 8 Onions; 4 Garlic cloves; 4 TABLESPOONS Olive oil; 1 tsp + some Sugar; 2 TABLESPOONS dried thyme and oregano; 1 tablespoon + something Pepper; 1 tablespoon + something Salt; 1 glass (à 370 ml) roasted peppers (without skin, without oil); 7-9 stems Basil; 8 Pork schnitzel from the topside (approx. 175 g each); 24 disc/s (each approx. 10 g) Bacon; 350 ml Vegetable broth (instant); 1,5 TABLESPOONS Tomato paste; 7-10 Tbsp Sweet peppers; 2 can(s) (425 ml each) chunky tomatoes; 7-10 Tbsp Cling film; 7-10 Tbsp Kitchen yarn

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
180 mins

TOTAL TIME
180 mins

Ingredients

Servings: 8

8 Onions
4 Garlic cloves
4 TABLESPOONS Olive oil
1 tsp + some Sugar
2 TABLESPOONS dried thyme and oregano
1 tablespoon + something Pepper
1 tablespoon + something Salt
1 glass (à 370 ml) roasted peppers (without skin, without oil)
7-9 stems Basil
8 Pork schnitzel from the topside (approx. 175 g each)
24 disc/s (each approx. 10 g) Bacon
350 ml Vegetable broth (instant)
1,5 TABLESPOONS Tomato paste
7-10 Tbsp Sweet peppers
2 can(s) (425 ml each) chunky tomatoes
7-10 Tbsp Cling film
7-10 Tbsp Kitchen yarn

Directions

1
Peel onions and cut 7 onions into fine rings. Peel garlic and chop very finely. Mix well onion rings, garlic, 2 tablespoons of oil, 1 teaspoon of sugar, dried thyme, oregano, 1 tablespoon of pepper and 1 tablespoon of salt. Pour paprika into a sieve, drain well and chop coarsely. Wash basil, shake dry and pluck leaves from the stalks.
2
Beat the meat between 2 layers of cling film until very flat. Place 3 kitchen twine strings (each approx. 80 cm long) on a baking tray. At a distance of approx. 2 cm. Then lay 6 kitchen twine cords (each approx. 50 cm long) vertically on top at a distance of almost 2 cm).
3
Place a schnitzel in the middle of the yarn. Spread just under 1/7 of the onion rings on top. Place 3 slices of bacon on top. Cover with 1/7 of the pepper and put 1/7 of the basil on top. Layer the remaining ingredients in the same way. Cover the upper cutlet only with the remaining onion rings and finish with 3 slices of bacon. Tie tightly with the thread.
4
Pour on the stock and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 2 1/4 hours. Finely dice the remaining onion. Heat 2 tablespoons of oil in a pot, add onion and fry until transparent. Add tomato paste and sweat. Season with salt, pepper, sugar and paprika. Deglaze with tomatoes, bring to the boil and simmer at low to medium heat for about 8 minutes.
5
Remove the roast from the oven, arrange on a board as desired garnished with thyme, basil and cherry tomatoes. Serve with sauce in a small bowl.