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

Baked Turkey Schnitzel on Leek Vegetables

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.