Schnitzel:
Beat the cutlets between strong plastic wrap, season with salt and pepper and rub with freshly grated horseradish on one side. Gently flour the schnitzel, pass it through a beaten egg and coat it with breadcrumbs. Fry in a frying pan with hot clarified butter until golden brown on both sides.
Potato salad:
Cook potato salad from freshly cooked, peeled potatoes. “Moisten” with a little bit of beef broth. Stir in a little “green”. Grate the horseradish fibrous and not too sparingly over the potato salad form.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!