John Myers
Oven Schnitzel with Leek and Mushrooms
The perfect oven schnitzel with leek and mushrooms recipe with a picture and simple step-by-step instructions.
- 80 g Bacon
- 500 g Mushrooms
- 1 Onion
- 750 g Leek
- 4 Pork schnitzel, 200 g each
- 3 tbsp Cooking oil
- Salt, pepper, paprika powder
- 250 ml Cream
- 150 g Gruyere
- 1 kg Potatoes
- 25 g Hazelnut flakes
- 225 ml Milk
- 30 g Butter
- Nutmeg
- 0,5 bunch Parsely
- Cut the bacon into cubes. Rub the mushrooms with a damp cloth and cut in half or into pieces, depending on the size. Peel and dice the onion.
- Clean and wash the leek and cut into rings. Wash the schnitzel, pat dry and fry in hot oil for 6 minutes, remove. Leave out the bacon in the frying fat, remove it.
- Fry the mushrooms in the pan, turning them. Add the onion and leek and sauté. Add the bacon, season with salt, pepper and paprika powder, then pour on the cream.
- Bring the vegetables to the boil and season again to taste. Preheat the oven to 175 ° C (convection: 155 ° C). Put about half of the vegetables in the baking dish. Spread the schnitzel on top and cover with the remaining creamed vegetables. Braise the schnitzel on the middle rack for about 90 minutes.
- Grate the cheese, sprinkle on the schnitzel and bake everything for another 20-25 minutes. Peel the potatoes, cut into pieces and cook in salted water for about 25 minutes. Toast the hazelnuts in a non-stick frying pan. Take out and set aside.
- Warm the milk with butter. Drain and mash the potatoes, pouring in the milk mixture. Season with salt and nutmeg. Finely chop the parsley, stir into the puree and sprinkle with nuts.
- Arrange the oven schnitzel with mashed potatoes on plates and serve.
- Beetroot salad or radish salad (grated) tastes good with it.
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