Baked Chicken Schnitzel

Ingredients

• 600 g Chicken breast fillet
• Salt
• Pepper
• paprika powder
• 1 tbsp Rapeseed Oil
• 1 stalk leek (ca. 250 g)
• 250 g Mushrooms
• 1 onion
• 1 Garlic clove
• 1 tbsp wheat flour type 1050
• nutmeg
• 350 ml vegetable broth
• 150 g whipping cream
• 100 g Gouda cheese (block; 45% fat in milk)

Instructions

1. 1.

   Rinse the chicken, pat dry and lightly flatten with a meat mallet or a broad heavy knife. Season with salt, pepper and paprika powder. Heat rapeseed oil and sear the chicken briefly on both sides, then remove.

2. 2.

   Clean the leek, wash and slice into thin rings. Clean the mushrooms and slice them. Peel and finely chop the onion and garlic, add to the pan and sauté. Add the mushrooms and leeks and cook briefly. Dust with flour and season with freshly grated nutmeg, salt and pepper. Deglaze with vegetable broth and cream and bring to a boil.

3. 3.

   Place the schnitzel in an oven‑proof dish and pour the leek‑mushroom sauce over it. Grate Gouda cheese and sprinkle on top. Bake in a preheated oven at 200 °C (180 °C fan, gas: level 3) for about 20 minutes until gratinated. Serve fresh from the oven.