Neck schnitzel on a bed of vegetables and potatoes

Ingredients for 3 servings:

• 3 slice(s) pork schnitzel from the neck, lean and not too thin
• Salt and pepper, white
• Paprika powder, hot
• 500 g potato(s), waxy
• 500 g broccoli
• 3 tomatoes, ripe

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

from the Roman pot

Rinse the earthenware pot with water. Peel, wash, and roughly dice the potatoes. Remove the stalks from the broccoli, divide it into florets, and wash it. Wash, halve, and remove the stem ends from the tomatoes. Season the meat on both sides with salt and pepper, and sprinkle one side with hot paprika. Toss the potato cubes with just under ½ level teaspoon of salt and place them in the empty earthenware pot. Arrange the tomatoes on top. Place the broccoli in the gaps. Lightly dust the florets with salt and pepper. Place the meat slices on top, pepper-side up. Put the lid on and place the earthenware pot on the lowest rack in a cold oven. Cook at 220°C (top/bottom heat) for 70 minutes.