Crispy horseradish cutlets

Name: Crispy horseradish cutlets
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1/2 Cucumber; 7-10 Tbsp Salt; 1 Garlic clove; 4 Veal cutlet (approx. 150 g each); 2 Eggs (size M); 4 TABLESPOONS Milk; 7-10 Tbsp Pepper; 75 g fresh horseradish; 3-4 Tbsp Flour; 3-4 Tbsp Breadcrumbs; 4 TABLESPOONS Oil; 400 g Schmand; 7-10 Tbsp Lemon wedges; 7-10 Tbsp Cling film

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1/2 Cucumber
7-10 Tbsp Salt
1 Garlic clove
4 Veal cutlet (approx. 150 g each)
2 Eggs (size M)
4 TABLESPOONS Milk
7-10 Tbsp Pepper
75 g fresh horseradish
3-4 Tbsp Flour
3-4 Tbsp Breadcrumbs
4 TABLESPOONS Oil
400 g Schmand
7-10 Tbsp Lemon wedges
7-10 Tbsp Cling film

Directions

1
Clean, wash and roughly grate the cucumber. Mix cucumber and 1/2 teaspoon salt and let it stand for about 30 minutes. Peel garlic and chop finely. Wash the meat, dab dry, cut into 2-3 pieces and tap flat between 2 layers of foil
2
Whisk eggs and milk, season with salt and pepper. Peel horseradish and grate finely. Set 1/4 horseradish aside. Turn the cutlets one after the other in flour, egg mixture, horseradish and breadcrumbs and press them on a little bit
3
Heat 2 tablespoons of oil in 2 pans. Fry the escalopes for 3-5 minutes while turning them over. Squeeze the cucumber thoroughly, mix with sour cream, garlic and the rest of the horseradish, season with salt and pepper
4
Arrange schnitzel with lemon wedges on plates. Add dip. Delicious with baguette
5
Waiting time approx. 10 minutes