For the chicken fillet with leeks, salt and pepper the chicken fillets. Heat some oil in a pan and sear the chicken fillets well on both sides. Remove from the pan and place on a baking sheet.
Pour some water over the roast residue and let it boil down. Slice the leeks and spread them evenly on the chicken fillets. P
armesan on top and bake in the preheated oven at 170 °C for approx. 15 min. Bring the roast residue to the boil again, add Cremefine and season with a little soup seasoning.
Pour the sauce over the cutlets before serving.
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