18 Sep Pork chops coated with bread crumbs and horseradish
Pork chops coated with bread crumbs and horseradish
Pork 250 g, Horseradish, Grated Beets Home Style, potatoes, White Cabbage Salad, currants 50 g, butter, oil, sugar, sour cream, flour, egg, breadcrumbs, salt, pepper, thyme.
Cut the pork into pieces and pound them with meat mallet. Sprinkle with salt and pepper on both sides. Prepare the covering coat: mix beated egg with horseradish (1 tablespoon for 1 chop) and pour on a plate. Place flour and breadcrumbs on separate plates. Dip the slices of pork in flour, in egg combined with horseradish and finally in bread crumbs. Pan fry on hot oil. In the meantime cook the potatoes and then cut them in medium pieces and fry gently with salt, pepper and thyme.
Put the currants into another frying pan with hot butter. Add Grated Beets Home Style and mix thoroughly. Add a little sugar for taste, pour some sour cream. Serve pork chops coated with breadcrumbs and horseradish with potatoes, beets with currants and White Cabbage Salad.