Plain or stuffed breaded meat is always welcome at our table. Aromatic coating of horseradish in a “breaded jacket” certainly provides a surprise in taste. Combined with roasted potatoes and green salad, it is certainly a rounded complete meal.
8 pork chops
60 g (2.10 oz) fresh horseradish
50 ml (1.70 fl oz) sour cream
40 g (1.40 oz) butter
100 ml (3.40 fl oz) oil for frying
80 g (2.80 oz) rough flour
80 g (2.80 oz) breadcrumbs
Cut the cutlets around the edges and beat them with a tenderizer. Season with salt and pepper.
Mix the grated horseradish, sour cream and a pinch of salt. Coat one side of the chops with that mixture.
Put flour and breadcrumbs into separate flat plates, and in a third plate beat the eggs with a fork.
Firstly coat each cutlet on both sides in flour, then dip in beaten eggs, ensuring that no part of the cutlet remains dry. Lastly, coat in the breadcrumbs and carefully press down the crumbs using the reverse side of the fork (this causes the crumb coating to “fluff up” better during frying).
Heat the oil and butter in a pan and fry the cutlets over medium heat on both sides, first the side you smeared with horseradish. When cutlets get a nice golden brown colour, remove them on absorbent paper.
Serve the breaded cutlets with baked potato and seasonal salad.