Leek and Cream Cheese Schnitzel
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
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
- 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.
- 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.
- We also like boiled potatoes.
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