Roast Veal with Sbrinz Crust and Mustard Apples

Peel carrot, celeriac and onion, cut away root end and tip and dice. Place in a medium roasting pan with the soup and bring to a boil. Place the meat in the broth and cook on a low heat with the lid on for about 45 minutes until tender.

In the meantime, bring the white wine, mustard powder, a few grinds of pepper and the thyme sprigs to the boil in a large frying pan.

Remove the skin from the apples, cut rings about 1 cm thick and cut out the core. Put the apple slices in the wine broth, bring to a boil and simmer on low heat with the lid closed for about 5 min. Put the apples in the broth aside.

Chop the parsley. Stir through with the eggs and the Sbrinz (1).

Remove the roast veal from the broth and dry it with kitchen roll. Coat all over with the cheese mixture.

Mix breadcrumbs and Sbrinz (2) in a soup plate and turn the roast in it on the other side. Place on a baking sheet lined with parchment paper.

Meanwhile, bake the veal roast in the oven heated to 200 degrees on the second rack from the bottom for about 20 to 25 minutes until light brown.

To serve, lift the lukewarm apple slices out of the roast juices. Cut the roast into one cm thick slices and serve with the apples.

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