Oven cutlets with onion-porree-cream

Name: Oven cutlets with onion-porree-cream
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4
Ingredients: 500 g Leeks (leek); 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Bag of onion soup; 200 g Whipped cream; 100 g grated gouda cheese; 4 Pork cutlet (approx. 175 g each); 2 Tomatoes; 2 discs cooked ham (approx. 45 g each); 2 stem(s) Parsley

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 4

500 g Leeks (leek)
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Bag of onion soup
200 g Whipped cream
100 g grated gouda cheese
4 Pork cutlet (approx. 175 g each)
2 Tomatoes
2 discs cooked ham (approx. 45 g each)
2 stem(s) Parsley

Directions

1
Clean, wash and cut the leek into rings. Heat the oil in a large saucepan and sauté the leeks for about 8 minutes, turning them over. Season with salt and pepper. Add 200 ml of cold water. Stir in the contents of the bag. Bring to the boil while stirring and simmer at low heat for about 10 minutes. Stir in cream and 50 g cheese
2
Meanwhile wash the meat and pat dry. Wash, clean and slice the tomatoes. Cut ham slices in half. Put the cutlets side by side in an ovenproof dish. Cover with 1/2 slice each of ham and tomatoes. Spread leek cream evenly on top. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 2 hours. Sprinkle with 50 g cheese 30 minutes before the end of the cooking time
3
Wash parsley, shake dry, put a small stalk aside for garnishing. Cut the remaining parsley into strips. Remove the oven chips from the oven, sprinkle with parsley and garnish with parsley leaves