Turkey Schnitzel with Tomato-Mozzarella Topping

Ingredients

• 2 stalks leeks
• 200 g mushrooms
• 6 tomatoes
• 2 tbsp olive oil
• 600 g turkey schnitzel (4 pieces)
• Salt
• Pepper (freshly ground)
• 150 g heavy cream
• 125 ml Vegetable broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 250 g mozzarella
• basil for garnish

Instructions

1. 1.

   Clean the leeks, wash them, and slice the white and light green parts into thin strips.

2. 2.

   Clean the mushrooms and cut them into fine slices. Blanch the tomatoes for a few seconds, shock in cold water, peel, and chop into large pieces.

3. 3.

   Heat the oil in a pan. Sauté the leeks and mushrooms over medium heat while stirring for 8-10 minutes. Transfer half of the vegetables to a greased baking dish. Place the turkey schnitzel on top, season with salt and pepper. Distribute the remaining vegetables and tomato chunks over the meat.

4. 4.

   Whisk together the cream, vegetable broth, thyme, rosemary, salt, and pepper. Pour this mixture into the baking dish.

5. 5.

   Slice the mozzarella and lay the slices atop the tomato pieces. Bake in a preheated oven at 180°C (350°F) with both top and bottom heat for about 30 minutes until golden brown. Serve garnished with basil.