Peasant Cutlet

For the farmer’s cutlet, peel the onions and carrots, clean and prepare the leeks.

Halve the onion and cut into rings with the leek, cut the carrots into sticks.

Heat half of the butter and sauté the vegetables in it, stirring until soft, about 3 minutes.

Season the vegetables with herb salt, pepper and soy sauce.

Heat the remaining butter in a frying pan and fry the slices of meat loaf in it, one by one.

In the meantime, cut the cheese slices into strips.

Place four slices of meatloaf together on a baking sheet, top each with a quarter of the vegetables, and cover with the other halves.

Place the cheese strips in a grid pattern on top of the farmer’s cutlets and bake in the oven heated to 200 degrees (gas: level 4) for about 5 minutes.

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