Cutlet with Leek and Mushrooms From the Slow Cooker

For the escalopes with leek and mushrooms, wash the escalopes, dab dry, salt and pepper them and then turn them in the flour (just put the flour in a bowl).

Heat the oil in a pan and fry the cutlets briefly on both sides. Then place in the insert of the slow cooker. Wash and chop the leeks, clean the cream mushrooms and slice them.

Finely chop the garlic clove and put the vegetables on the cutlets. Heat the vegetable broth, stir in the dried Italian herbs, pour over the meat and vegetables in the slow cooker and simmer with the lid on HIGH for 2.5 hours.

20 minutes before the end of cooking, add the rice with the peas and serve as a side dish to the cutlet with leeks and mushrooms!

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