Schnitzel – Casserole with Leek – Cheese – Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg leek
- 4 pork schnitzel, (approx. 150 g each)
- 50 g bacon, smoked streaky (-100 )
- Salt, whiter
- Fat, for the shape
- 100 g cheese (Gouda, -150 )
- 200 ml milk
- 150 g whipped cream, ( - 200 )
- 4 teaspoons sauce thickener, lighter
- Nutmeg, grated
- 2 slices toast
- possibly parsley, for garnish
Print Recipe
Pin Recipe Instructions
- Clean and wash the leek and cut into rings. If necessary, wash the schnitzel and pat dry. Dice the bacon.
- Leave the bacon crispy in a large pan and remove. Fry the schnitzel in the bacon fat for approx. 1 minute on each side. Season with salt and pepper and remove.
- Braise the leek in the frying fat. Pour in 100 ml of water and bring to the boil briefly. Steam uncovered for 2-3 minutes. Season with salt and pepper.
- Grease a baking dish. Put half of the leek in the pan. Place the schnitzel on top. Spread the rest of the leek and bacon on top.
- Rasp cheese. Mix the milk, cream, half of the grated cheese and sauce thickener together. Season with salt, pepper and nutmeg. Pour the cheese cream over the layered ingredients. Roast and dice toast in the toaster. Sprinkle evenly over the casserole with the rest of the cheese.
- Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 25 minutes until golden brown. Garnish with parsley if necessary. Baguette or roasted potato wedges go well with this.
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