RECIPES
CRISPY HORSERADISH ESCALOPE
PREPARATION TIME
70 MINUTES
PORTIONS
4
INGREDIENTS SALAD
800 g small potatoes, firm-boiling
Salt
80 g red onions, alternatively normal
60 ml salad oil, e.g. grape seed oil: Grape seed oil
120 ml apple cider vinegar
150 g vegetable stock
40 g coarse mustard, medium hot
Black pepper, freshly ground
200 g cucumber
1 bunch chives
INGREDIENTS VEGETABLES
2 bunches of radishes
40 g butter
INGREDIENTS SCHNITZEL
8 thin veal escalopes, 70 g each, alternatively pork escalopes
80 g KOCH'S table horseradish
40 g wheat flour, type 405
2 eggs (L)
100 g breadcrumbs
150 g clarified butter, for frying
INGREDIENTS SALAD
800 g small potatoes, firm-boiling
Salt
80 g red onions, alternatively normal
60 ml salad oil, e.g. grape seed oil: Grape seed oil
120 ml apple cider vinegar
150 g vegetable stock
40 g coarse mustard, medium hot
Black pepper, freshly ground
200 g cucumber
1 bunch chives
INGREDIENTS VEGETABLES
2 bunches of radishes
40 g butter
INGREDIENTS SCHNITZEL
8 thin veal escalopes, 70 g each, alternatively pork escalopes
80 g KOCH'S table horseradish
40 g wheat flour, type 405
2 eggs (L)
100 g breadcrumbs
150 g clarified butter, for frying
PREPARATION
1
For the salad, wash the potatoes and cook in boiling salted water until just cooked, then drain, peel and slice. Peel and finely dice the onions and sauté in 20 ml oil, then deglaze with 100 ml vinegar and stock and bring to the boil. Then pour over the potato slices and toss with mustard, a little salt and pepper, then cover and marinate for at least 10 minutes: keep warm. In the meantime, wash and finely slice the cucumber. Finely chop the chives. Just before serving, fold both into the potato slices with the remaining salad oil and season again.
2
For the vegetables, clean, wash and quarter the radishes. To serve, fry in a small pan in butter over a medium heat for 5-6 minutes until light brown, stirring occasionally, then season with vinegar, salt and pepper.
3
For the meat, flatten the schnitzel between sheets of foil, then season with salt and pepper and coat both sides with horseradish. Then dredge the schnitzel first in flour, then in the beaten eggs and finally in the breadcrumbs. Fry in a large pan (or in two pans) in clarified butter over a medium heat for approx. 4.5 minutes on each side until crispy, basting with the hot lard from time to time. Then drain on kitchen paper and serve with the salad and radishes.
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