Slice the mushrooms. Clean leeks carefully, cut away root end and cut into rings. Remove peel from apples, core and cut into small cubes.
Finely chop onion, sauté with leek and apples in rapeseed oil at low temperature for a few minutes until soft. Add mushrooms, sauté, add sour cream, season and simmer briefly on low heat. Put the mixture into a baking dish.
Fry the cutlets in hot oil on both sides, season and place on top of the vegetables. Deglaze the roast stock with the cider, bring to the boil and pour over the meat. Spread cheese slices evenly over it, sprinkle with paprika.
Bake in a hot oven at 220 degrees for about ten minutes.
In the meantime, peel the potatoes, cut them in half and cook until soft. Serve with Gruyère Schnitzel.
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