Schnitzel casserole with leek and mushrooms

Ingredients for 4 servings:

• 3 m.-sized turkey schnitzel or pork schnitzel
• 1 large egg(s)
• some breadcrumbs
• salt and pepper
• 1 stalk(s) leek
• 200 g mushrooms
• 1 large onion(s)
• 75 g ham, diced
• 300 ml milk
• 1 tsp, leveled vegetable broth, instant
• some flour to thicken, if necessary
• 1 pack of grated cheese
• some oil

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

delicious without cream

First, wash the schnitzels and pat them dry. Then coat them in egg and breadcrumbs. Heat the fat in a pan and fry the breaded schnitzels until well browned. Remove from the pan and let rest. Meanwhile, slice the leek and onion, and slice the mushrooms. Then, combine with the ham cubes and sauté everything in a pan with a little oil. Add the milk, dissolve the vegetable stock powder, and thicken with a little flour if necessary. Place the schnitzels in a lightly oiled baking dish, pour the vegetable puree over them, and finally sprinkle with cheese. Bake at 180°C (convection oven) for about 20-30 minutes. Serve with pasta.