Pickled Leek Schnitzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 min |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 250 g bacon
- 1 onion (s)
- 250 g mushrooms
- 200 g cheese, rated
- 5 turkey schnitzel
- Salt (herbs - iodized salt)
- pepper
- Paprika powder, noble sweet
- 200 g crème fraîche
- 200 g cream
- 1 pack sauce powder for hunter sauce
- Fat for the baking dish
- 2 leeks, possibly 3, depending on size
Print Recipe
Pin Recipe Instructions
- Finely dice the bacon. Peel onion and chop finely.
- Fry the bacon in a large pan until crispy, add onions and mushrooms, if necessary in portions, and cook until golden. Wash the meat and pat dry. Season well with salt, pepper and paprika powder and place in a large greased casserole dish (approx. 45 cm long). First pour the cheese on top and then spread the onion and mushroom mixture on top. Clean and wash the leek and cut into rings. Spread on the mushroom mixture. Mix the crème fraiche, cream and hunter`s sauce with a whisk until smooth and pour over.
- Cover everything and chill for about 24 hours.
- The next day, preheat the oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) and cook covered for 50-60 minutes.
- Garnish with tomato slices and parsley if necessary.
- Spätzle or fresh farmer`s bread and juice or wine spritzer go well with this.
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