- 1 stalk Leek
- 250 grams Button mushrooms
- 1 Onion
- 1 Garlic clove
- 4 Veal cutlets
- ground paprika
- Clarified butter
- 1 tablespoon Pastry flour
- 1 generous pinch Nutmeg
- 100 milliliters dry White wine
- 250 milliliters Vegetable broth
- 150 milliliters Whipping cream
- 100 grams grated Gouda cheese
Trim, rinse and cut the leek into thin rings. Trim the mushrooms and cut into slices. Peel the onion and the garlic and finely chop. Pat the veal cutlet dry, tap gently and season with salt, pepper and paprika.
Heat butter in a pan and saute the veal cutlets on both sides and then remove.
For the sauce, add the onion and garlic to the same pan and saute. Add in the mushrooms and saute, add the leek, and cook for a few minutes. Add in the nutmeg and season with salt and pepper. Pour in the white wine, vegetable broth and cream, and bring to boil.
Place the fried veal cutlets in an ovenproof dish and pour the leek and mushroom sauce over. Sprinkle with gouda cheese and bake in a preheated oven at 220°C (fan: 200°C, gas mark 5) (approximately 425°F) for about 15 minutes. Remove from the oven and serve.