Horseradish Pork Schnitzels With Beet Fries

• 1/2 cup oil
• 2 1/4 pounds beets peeled and cut into 1/2" thick fries
• 1 tablespoon sea salt
• 5 ounces creme fraiche or sour cream
• 1 tablespoon honey
• 2 teaspoons mustard coarse
• 2 eggs
• 2 tablespoons horseradish sauce
• 4 pork cutlets about 6 oz each
• 6 tablespoons all-purpose flour
• 7 ounces breadcrumbs
• 1 lemon sliced
• 4 stalks parsley finely chopped

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.

oil, beets, salt, crueme, honey, coarse, eggs, horseradish sauce, pork cutlets, allpurpose, breadcrumbs, lemon, parsley

Taken from www.yummly.com/recipe/Horseradish-Pork-Schnitzels-with-Beet-Fries-1413112 (may not work)