Horseradish Pork Schnitzels With Beet Fries

• 1 kg beetroot, peeled and cut into 1cm thick sticks
• 3 tbsp + 125ml oil
• 1 tbsp sea salt
• 150 g creme fraiche
• 1 tbsp honey
• 2 tsp coarse mustard
• 4 None pork cutlets (about 180g each)
• 2 tbsp horseradish sauce
• 6 tbsp plain flour
• 200 g breadcrumbs
• 3-4 stalks parsley, finely chopped
• 1 None lemon, sliced

1. Preheat the oven to 325u0b0F. Spread 3 tbsp of oil on a baking tray and distribute the beets. Sprinkle with sea salt and bake them for 30-40 mins.
2. For the dip: mix the creme fraiche or sour cream, honey and mustard. Season to taste and refrigerate.
3. Whisk the eggs with the horseradish sauce. Dip the pork cutlets in flour, horseradish egg mixture, and finally, in the breadcrumbs. In a large skillet, heat 1/2 cup of oil and fry the schnitzels in batches for 6 mins, turning them once. Serve each schnitzel a lemon slice, beet fries and dip on the side. Garnish with parsley.

beetroot, salt, crueme fraueeche, honey, coarse mustard, pork cutlets, horseradish sauce, flour, breadcrumbs, stalks parsley, lemon

Taken from recipes-plus.com/api/v2.0/recipes/15971 (may not work)