Baked Turkey Schnitzel on Leek Vegetables
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 3 turkey schnitzel, not too thin
- 3 leeks (leek)
- 120 g cheese, rated
- 250 ml whipped cream (whipped cream)
- 1 large egg (s), including the yolk
- some oil for frying
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into slices approx. 1/2 cm thick. Pour into boiling salted water and simmer gently for about 4 minutes. Then drain very well and pour into a baking dish.
- Salt and pepper the turkey escalope, fry in hot oil for approx. 3 - 4 minutes on each side and place on the leek.
- Bring the roast set with the whipped cream to the boil and remove from the hot plate. Whisk about 3 tablespoons of the hot cream with the egg yolk, then stir the mixture into the boiling liquid with the whisk and place it back on the hot plate. Melt the grated cheese in it, stirring well so that nothing builds up. Season the sauce well with salt and pepper and pour over the meat.
- Bake in a preheated oven at 200 ° C for about 15 minutes until a nice brown crust has formed.
- Boiled potatoes and any salad go well with this.
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