Inverted schnitzel with potatoes and roasted beetroot
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ingredients
6 pcs pork neck (boneless) 3 pcs eggs breadcrumbs salt, pepper, garlic mustard potatoes butter for potatoes parsley 2 pcs larger beetroot olive oil salt, garlic pepper
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A very good recipe for a fall lunch with roasted beets.
1.
Meat: Salt and dredge the cutlets in breadcrumbs, then roll in salted egg and fry in oil.
2.
Place these cutlets on a baking tray and pour the topping: the broth from the cutlets, a little water, mustard, salt, pepper and crushed garlic.
3.
Place covered in the oven.
4.
Beetroot: salt and pepper the sliced beetroot, add garlic and drizzle with oil. Wrap the beetroot in foil and place in the oven with the meat. Bake together for about 45-60 min.
5.
Potatoes: In the meantime, boil the potatoes and mash them with butter and add the parsley.
