Horseradish pork cutlet

Name: Horseradish pork cutlet
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg beetroot; 3 TABLESPOONS + 125 ml oil; 1 TABLESPOON Sea salt; 150 g Fresh cream; 1 TABLESPOON Honey; 2 TEASPOONS coarse mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Pork cutlet (approx. 180 g each); 2 Eggs (size M); 2 TABLESPOONS Cream horseradish; 6 TABLESPOONS Flour; 200 g Breadcrumbs; 3-4 Stem(s) Parsley; 1 Organic Lemon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg beetroot
3 TABLESPOONS + 125 ml oil
1 TABLESPOON Sea salt
150 g Fresh cream
1 TABLESPOON Honey
2 TEASPOONS coarse mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Pork cutlet (approx. 180 g each)
2 Eggs (size M)
2 TABLESPOONS Cream horseradish
6 TABLESPOONS Flour
200 g Breadcrumbs
3-4 Stem(s) Parsley
1 Organic Lemon

Directions

1
Peel the beetroot and cut it into about 1 cm thick sticks. Coat a baking tray with 3 tbsp. oil and spread beetroot on top. Sprinkle with sea salt. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 30-40 minutes
2
In the meantime, mix crème fraîche, honey and mustard in a bowl for the dip. Season to taste with salt and pepper. Put it in a cold place
3
Wash the meat, dab dry, flatten slightly, cut into thirds, season with salt and pepper. Whisk eggs and horseradish together. Turn escalopes one after the other in flour, egg and breadcrumbs. Heat 125 ml oil in portions in a large frying pan. Fry the escalopes for about 6 minutes, turning them once. Wash parsley and shake dry. Set aside a few leaves for garnishing, chop the remaining parsley finely. Wash lemon hot, grate dry and cut into slices. Arrange 3 escalopes and 3 lemon slices each with beetroot and crème fraîche dip on plates. Sprinkle or garnish with parsley
4
Preparation time approx. 1 hour