Creamy schnitzel with leek-cheese crust

Name: Creamy schnitzel with leek-cheese crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg Leeks (leek); 4 Pork cutlet (approx. 150 g each); 50-100 g streaky smoked bacon; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Grease; 100-150 g Gouda cheese; 200 ml Milk; 150-200 g Whipped cream; 4 TSP sauce thickener; 7-10 Tbsp grated nutmeg; 2-3 discs Toast; 7-10 Tbsp Parsley

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg Leeks (leek)
4 Pork cutlet (approx. 150 g each)
50-100 g streaky smoked bacon
7-10 Tbsp salt, white pepper
7-10 Tbsp Grease
100-150 g Gouda cheese
200 ml Milk
150-200 g Whipped cream
4 TSP sauce thickener
7-10 Tbsp grated nutmeg
2-3 discs Toast
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the leek into rings. If necessary, wash the cutlets and pat them dry. Dice bacon
2
Leave the bacon in a large pan until crispy and take it out. Cutlets in the bacon fat from each side approx
3
Fry for 1 minute. Season with salt and pepper and he-
4
take it out. Sauté the leek in the frying fat, add 100 ml water and bring to the boil briefly
5
Steam open for 2-3 minutes. Season with salt and pepper
6
Grease an ovenproof dish (approx. 30 cm long). Put half the leek into the dish. Place the cutlets on top. Spread the rest of the leek and bacon over it
7
Grate cheese. Mix milk, cream, half of the grated cheese and sauce thickener. Season with salt, pepper and nutmeg. Pour the cheese cream over the layered ingredients. Roast and dice the toast in a toaster. Sprinkle the rest of the cheese evenly over the casserole
8
Bake in the preheated oven (electric range: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes until golden brown. Garnish with parsley if desired. Boiled potatoes or roasted potato wedges taste good with it