Leek and Cream Cheese Schnitzel

Summary

Ingredients

• 1 leek, cut into thin rings
• 80 g cooked ham, without a fat rim, diced
• 120 g cream cheese, 4%
• 2 teaspoons vegetable stock, instant
• 50 ml milk, 1.5%
• 100 ml water
• 1 teaspoon mustard
• 240 g chicken schnitzel or turkey schnitzel
• salt and pepper
• Paprika powder
• possibly chicken seasoning

Print Recipe Pin Recipe

Instructions

1. Fry the leeks in a coated pan without fat. After about 5 minutes add the ham and fry briefly. Add water and milk and bring to a boil. Then add the cream cheese and stir everything together. Season to taste with salt, pepper, paprika, mustard and vegetable stock and bring to the boil again briefly.
2. Wash the poultry schnitzel and pat dry, pat a little and season lightly with poultry seasoning (or salt, pepper and paprika) and place next to each other in a baking dish. Cover with the leek, ham and cream cheese sauce and then bake at 180 ° C (preheated) for about 30 minutes. Cover the first 10 minutes with aluminum foil, otherwise the leek will be too dark.
3. We also like boiled potatoes.