Schnitzel pizza with leek and onion cream

Name: Schnitzel pizza with leek and onion cream
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 10
Ingredients: 1 kg Leeks (leek); 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Bag of soups base for onion cream soup (makes 4 plates each; 1 liter); 150 g Whipped cream; 175 g grated Emmental cheese; 10 Pork cutlet (approx. 175 g each); 5 Tomatoes; 5 discs cooked ham (approx. 45 g each); 4-5 Stem(s) Parsley

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Servings: 10

1 kg Leeks (leek)
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Bag of soups base for onion cream soup (makes 4 plates each; 1 liter)
150 g Whipped cream
175 g grated Emmental cheese
10 Pork cutlet (approx. 175 g each)
5 Tomatoes
5 discs cooked ham (approx. 45 g each)
4-5 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 1 litre cold water.
2
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 100 g cheese. Meanwhile, wash the meat and pat dry. Wash, clean and slice the tomatoes.
3
Cut the ham slices in half. Place the escalopes side by side in a small fat pan of the oven. 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.
4
Sprinkle with 75 g cheese 30 minutes before the end of the cooking time. Wash parsley, shake dry, put a small stalk aside for garnishing. Cut the remaining parsley into strips. Remove oven chips from the oven, sprinkle with parsley and garnish with parsley leaves.