Spicy cheese schnitzel with leek vegetables
easy
30 mins
30 mins
Ingredients
- 750 g Leeks (leek)
- 200 g Brunch & Paprika Pepperoni spread
- 4 TABLESPOONS Breadcrumbs
- 1 Egg
- 4 (150 g each) Pork escalope
- 1 TABLESPOON Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp freeze-dried thyme
- 1 TABLESPOON Butter or margarine
- 1/8 l Vegetable broth (instant)
- 1 TABLESPOON sauce thickener
- 2 Bag of mashed potatoes "the complete"
- 7-10 Tbsp Parsley
Directions
- 1
Clean and wash the leek, cut it in half lengthwise and cut into pieces. Mix bread spread, breadcrumbs and egg. Wash the schnitzel, dab dry. Heat oil in a pan. Fry the escalopes briefly on both sides.
- 2
Season with salt. Spread cheese mixture on the escalopes, sprinkle with thyme. Place on a baking tray and cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. In the meantime, heat the fat in a pot. Brown the leek in it. Add stock, bring to the boil and cook for about 5 minutes. Bind with sauce thickener. Bring 1 litre of water to the boil, remove from the heat and allow to cool for 1 minute. Stir in the puree flakes.
- 3
Add stock, bring to the boil and cook for about 5 minutes. Bind with sauce thickener. Bring 1 litre of water to the boil, remove from the heat and allow to cool for 1 minute. Stir in the puree flakes. Arrange schnitzel, leek and puree on plates. Garnish with parsley
Nutrition Facts
590 kcal
48 g
23 g
46 g
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