Lunch

Sauerbraten-Crusted Pork Schnitzel with Warm Beet Horseradish & Vinegar Pan Sauce

Name: Sauerbraten-Crusted Pork Schnitzel with Warm Beet Horseradish & Vinegar Pan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 pork loin steaks (5 oz each), about ¾-inch thick; ½ cup rye breadcrumbs (or panko mixed with 1 tbsp rye flour); ½ tsp ground ginger; ½ tsp caraway seeds, lightly crushed; ¼ tsp black pepper; 2 large eggs, beaten; ½ cup all-purpose flour; Sea salt; 3 tbsp neutral oil; 8 oz baby beets, halved & roasted (or canned, drained); 3 tbsp sour cream; 2 tbsp fresh horseradish, grated (or 1 tbsp prepared); ½ cup chicken stock; ¼ cup red wine vinegar; 1 tbsp unsalted butter; 1 tsp cornstarch mixed with 1 tbsp cold water

Thin-pounded pork loin is coated in a spiced rye-breadcrumb crust (inspired by sauerbraten's vinegar profile), then pan-seared until golden and crisp. Served alongside warm roasted beets tossed with fresh horseradish cream and topped with a bright red wine–vinegar pan jus that ties sweet, sour, and savory into one elegant weeknight plate.

786calper serving 44gprotein 42gcarbs 46gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this