Baked leek schnitzel

Ingredients for 8 servings:

• 8 pork schnitzels or turkey schnitzels
• 100 g ham, cooked
• 200 g mushrooms
• 3 stalk(s) leeks
• 3 tbsp tomato paste
• 6 tbsp white wine
• oregano
• 3 tbsp butter
• 3 tbsp flour
• ¼ liter meat broth
• 1 cup of sweet cream
• 3 tbsp white wine
• 250 g cheese, grated
• oregano

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Season and fry the schnitzels, then deglaze with a little water. Place the schnitzels in an ovenproof dish or on a baking sheet. Then steam the leeks with the ham and mushrooms. Add the tomato paste, white wine, and oregano. Pour over the schnitzels. For the cheese sauce, make a roux from the butter and flour. Deglaze with the meat broth and cream. Add the white wine. Then melt the cheese. Season with oregano. Pour the cheese sauce over the leek schnitzels. Bake at 180-200 degrees Celsius (convection oven) for about 30 minutes. You can also do this on a baking sheet and prepare it a day in advance so that all you have to do is put the schnitzels in the oven.