Schnitzel mit Meerrettich und Rote-Bete

Ingredients

• 4 pork schnitzels (about 160 g each)
• Salt
• Pepper (freshly ground)
• 4 tbsp horseradish (jarred)
• 2 Eggs
• 80 g breadcrumbs
• 3 tbsp clarified butter
• 700 g pickled beetroot (jarred)
• 2 tbsp chives, cut into rings
• 3 tbsp Lemon juice
• 200 g Sour Cream
• lemon wedges

Instructions

1. 1.

   Season the schnitzels with salt and pepper, then coat both sides with horseradish. Dip each in beaten eggs, then dredge in breadcrumbs. Fry in hot clarified butter in a large pan for about 4 minutes per side.

2. 2.

   Cut the drained beetroot into small pieces as desired. Whisk together lemon juice, sour cream, chives, salt, and pepper. Spread this mixture over the beetroot. Plate the schnitzels with beetroot salad and lemon wedges.