Baked leek and turkey schnitzel

Ingredients for 4 servings:

• 400 g leek
• 250g mozzarella
• 2 cloves garlic
• 1 tbsp olive oil
• some salt and pepper, black, from the mill
• some chili powder
• 4 turkey schnitzels (150 g each)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 33 minutes

Clean the leek, score it lengthwise, rinse thoroughly, cut into 0.5 cm thick rings, and blanch in boiling, lightly salted water for about 3 minutes. Then drain, refresh in ice water, and let it drain. Drain the mozzarella, pat dry, and cut into 0.5 cm thick slices. Peel the garlic clove, press it through a press into a cup, and mix with the olive oil, a little salt, a few turns of freshly ground black pepper, and a pinch of chili powder. Preheat the oven to 220°C (200°C fan/convection oven). Rinse the turkey cutlets, pat dry, brush with the olive oil mixture, and fry in a hot pan until golden brown on each side. Then place them in a baking dish and top with the leek and mozzarella. Bake for about 15 minutes. Serve with fresh baguette.