Schnitzel casserole in gorgonzola cream

Name: Schnitzel casserole in gorgonzola cream
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 12 Pork cutlet (70 g each); 6 discs (10 g each) Bacon; 2 TABLESPOONS Oil; 800 g Leeks (leek); 300 g Gorgonzola cheese; 250 g Whipped cream; 200 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

12 Pork cutlet (70 g each)
6 discs (10 g each) Bacon
2 TABLESPOONS Oil
800 g Leeks (leek)
300 g Gorgonzola cheese
250 g Whipped cream
200 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the schnitzel and dab dry. Wrap 6 schnitzels with one slice of bacon each. Heat oil in a pan. Fry escalopes in portions on each side for about 2 minutes. Remove and keep warm.
2
Clean and wash the leek and cut it diagonally into rings. Swivel briefly in hot frying fat. Layer the schnitzel and leek in an ovenproof dish. Dice cheese roughly. Mix cheese, cream and stock and season with salt and pepper.
3
Pour the sauce into the casserole dish. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 15 minutes.