8 pork escalopes, cut from the loin of pork, ideally from organic pork
50 g Rooty's horseradish classic
flour
breadcrumbs or breadcrumbs
2 eggs
Salt pepper
For the batter
2 eggs
150ml buttermilk
some ginger, grated
approx. 120 universal flour
2 tbsp cornstarch
50 g Rooty's horseradish classic
vegetable oil for frying
PREPARATION
Have the butcher pound the schnitzel lightly, season with salt and pepper and flour.
Whisk the Rooty's Horseradish Classic with the egg, pull the floured schnitzel through the whisked mixture and then roll in the breadcrumbs or breadcrumbs.
Hand-grated breadcrumbs taste best, by the way. Fry gently on both sides in clarified butter until crispy.
Don't be afraid of too much fat: Place the schnitzel on both sides on clean kitchen paper, which absorbs excess fat.
TIPS FOR THE RECIPE
This goes well with mashed potatoes and apples and glazed carrots.
