Franconian horseradish cutlets
8 pork cutlets cut from pork loin, ideally from organic pork (it has a particularly intensive taste!)
50 g of grated horseradish (SteirerKren, for example)
Have the butcher pound the cutlets lightly, season with salt and pepper, flour, whisk grated horseradish with egg, draw the flour-covered cutlets through the whisked mixture and then turn in breadcrumbs. Incidentally, breadcrumbs grated by hand taste the best. Carefully fry in clarified butter on both sides until crispy. Do not worry about using too much fat: put both sides of the cutlets on clean kitchen paper to absorb the excess fat. Goes well with potato and apple puree and glazed carrots.