Veal schnitzel Appenzeller style

Ingredients for 4 servings:

• 4 veal escalopes (alternatively turkey breast escalopes)
• 300 g leek
• 150 g cheese (Appenzeller), grated
• 125 g sour cream
• 100 ml white wine or broth
• 100 g onion(s)
• 2 tbsp oil (approx. 20 g) for frying
• 2 tbsp flour (approx. 20 g)
• 1 clove(s) garlic
• 1 tbsp lovage, finely chopped
• 1 tbsp basil, finely chopped
• some rosemary, finely chopped
• some salt and pepper

Instructions

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

with leek vegetables

Peel the onions and dice finely. Trim the leek, slit it lengthwise, wash it, and slice it into thin rings. Peel the garlic. Season the veal escalopes with salt and pepper, lightly marbling them, and fry them in hot fat for about 5 minutes on each side. Remove from the pan and place in a casserole dish. Sauté the leek rings and diced onion in the pan. Press the garlic and add it to the pan along with the finely chopped herbs. Season with salt and pepper to taste. Deglaze with white wine or stock and finish with sour cream. Pour this mixture over the escalopes and sprinkle with grated cheese. Bake in a preheated oven (electric oven: 225°C, fan oven: 175°C) for about 15 minutes. Serve immediately.