Baked Leek Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 pork schnitzel or turkey schnitzel
- 100 g ham, cooked
- 200 g mushrooms
- 3 leeks
- 3 tablespoon tomato paste
- 6 tablespoon wine, white
- oregano
For the sauce:
- 3 tablespoon butter
- 3 tablespoon flour
- 0.25 liter ¼ meat broth
- 1 cup sweet cream
- 3 tablespoon wine, white
- 250 g cheese, rated
- oregano
Print Recipe
Pin Recipe Instructions
- Season and fry the schnitzel, deglaze with a little water. Place the schnitzel in an ovenproof dish or on a baking sheet. Then steam the leek with the ham and mushrooms. Add the tomato paste and white wine and the oregano. Pour over the schnitzel.
- For the cheese sauce, make a roux from the butter and flour. Deglaze with the meat stock and cream. Add the white wine. Then melt the cheese in it. Season with oregano. Pour the cheese sauce over the leek schnitzel.
- Bake at approx. 180 - 200 degrees (convection) for approx. 30 minutes.
- You can do all of this on the baking sheet and prepare it a good day in advance so that you just have to put the schnitzel in the oven.
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