Pickled Leek Schnitzel
easy
90 mins
90 mins
Ingredients
- 400-500 g streaky smoked bacon
- 3 medium-sized onions
- 500 g Mushrooms
- 400-500 g Gouda
- 8-10 (150 g each) Turkey escalope
- 7-10 Tbsp salt, white pepper
- 7-10 Tbsp Sweet peppers
- 7-10 Tbsp Grease
- 3 medium-sized leeks (leek)
- 300 g Fresh cream
- 400 g Whipped cream
- 2 packages Hunter sauce
- 7-10 Tbsp Thyme
Directions
- 1
Finely dice the bacon. Peel and finely dice the onions. Clean, wash and slice the mushrooms. Fry bacon crisply in a large pan. Add onions and mushrooms in portions if necessary and fry until golden brown.
- 2
Grate cheese. Wash the meat, pat dry and season. Place in a large greased casserole dish (approx. 45 cm long). First spread cheese, then mushroom mixture on top
- 3
Clean, wash and cut the leek into rings. Spread on the mushroom mass. Mix crème fraîche, cream and hunter's sauce with the whisks of the hand mixer until smooth. Pour over the mixture. Cover and chill for about 24 hours.
- 4
The next day, cook in the preheated oven (electric cooker: 175 °C/recirculating air: 150 °C/gas: level 2) for 50-60 minutes. Garnish. Serve with: Rösti or farmhouse bread
- 5
Drink: Juice or wine spritzer
Nutrition Facts
820 kcal
9 g
61 g
52 g
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