Schnitzel Layer Roast

5 from 5 votes
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 19 kcal


  • 1,2 kilogram Upper shell
  • 2 piece Onion
  • 400 g Sliced ​​herb charcoal
  • 300 g Sliced ​​mountain cheese
  • 125 g Breakfast bacon
  • 1 piece Red pepper
  • 0,5 liter Vegetable broth
  • 1 Toes Garlic fresh
  • Salt
  • Pepper
  • Cayenne pepper


  • The upper shell across the muscle fiber in 1 cm. cut thin cutlets. Knock if necessary. Season with pepper, salt and cayenne pepper. Grease a baking dish and line it with roasting string (approx. 50 cm long). Distance between cords about 2 cm.
  • Place the first schnitzel in the mold on the strings. Then the topping follows with: onions (reserve a little for the broth), herb char, paprika (in fine strips), bacon, and on top of the mountain cheese (see pictures).
  • Put the following schnitzel layers on top of each other in the same way. The top layer should end with a schnitzel, which is only covered with bacon. Then tie the strings together to fix the roast.
  • Grill in a preheated oven at 180-200 degrees. After about 20-25 minutes, use the vegetable stock with the remaining onions and the finely chopped garlic to deglaze. Cook in the oven at 160 degrees for another hour. Ready and enjoy your meal.


Serving: 100gCalories: 19kcalCarbohydrates: 0.4gProtein: 0.2gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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