Pickled leek schnitzel

Ingredients for 5 servings:

• 250 g bacon
• 1 onion(s)
• 250 g mushrooms
• 200 g cheese, grated
• 5 turkey schnitzels
• Salt (herbal iodized salt)
• pepper
• Paprika powder, sweet
• 200 g crème fraîche
• 200 g cream
• 1 pack of sauce powder for hunter’s sauce
• Fat for the casserole dish
• 2 stalk(s) leeks, optional 3, depending on size

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

Finely dice the bacon. Peel and finely dice the onion. Fry the bacon in a large pan until crispy, then add the onion and mushrooms in batches and sauté until golden brown. Wash the meat and pat dry. Season generously with salt, pepper, and paprika and place in a large, greased casserole dish (approx. 45 cm long). Sprinkle the cheese over the bacon and then spread the onion and mushroom mixture on top. Trim and wash the leek and cut it into rings. Spread it over the mushroom mixture. Whisk together the crème fraîche, cream, and hunter’s sauce until smooth and pour over the dish. Cover and refrigerate for about 24 hours. The next day, preheat the oven (electric oven: 175°C / fan: 150°C / gas mark 2) and cook, covered, for 50-60 minutes. Garnish with tomato slices and parsley, if desired. This goes well with spaetzle or fresh farmhouse bread and juice or wine spritzer.