Summary

Ingredients

• 4 turkey schnitzel
• 1 stick leek, (with small s also 2)
• 1 cup sour cream or creme fraiche
• 300 ml vegetable stock
• 2 teaspoons mustard
• salt
• pepper
• possibly sauce thickener, light
• food starch

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Instructions

1. Wash the schnitzel in cold water and pat dry. Cut into bite-sized pieces and dust a little with cornstarch. If possible, brown in a coated pan with little fat (the starch will make the meat crispy), season with salt and pepper. Take the meat out of the pan and keep it warm.
2. Clean the leek, cut in half and cut into thin slices. Fry briefly in the pan, adding a little fat if necessary. Now deglaze with the vegetable stock and simmer for about 15 minutes on a low flame. Stir the sour cream / creme fraiche into the sauce, as well as the mustard. Add salt and pepper to taste. If the sauce is too thin for you, you can thicken it with a light-colored sauce thickener (but tasteless !!).
3. You can also serve noodle, rice or baguette. Add a salad and you have an absolutely wholesome main meal.