Lunch

Pan-Seared Pork Schnitzel with Warm Beet & Horseradish Relish

Name: Pan-Seared Pork Schnitzel with Warm Beet & Horseradish Relish
Prep time: 8 min
Cook time: 15 min
Total time: 23 min
Yield: 2 servings
Ingredients: 2 pork loin chops, about 150g each, cut 1-inch thick; ½ cup all-purpose flour; 2 large eggs, beaten; ½ cup panko breadcrumbs; 1 teaspoon sea salt, divided; ½ teaspoon black pepper; 3 tablespoons neutral oil; 350 grams roasted beets (or canned, drained), cut into ½-inch wedges; 2 tablespoons freshly grated horseradish (or bottled, drained); 1 tablespoon red wine vinegar; 1 tablespoon unsalted butter; 2 tablespoons fresh dill, chopped; 1 teaspoon caraway seeds (optional)

A thin, golden pork cutlet pounded thin and fried until shattering-crisp, served over a warm jumble of roasted beets tossed with sharp horseradish and vinegar. Autumn on a plate, the way a Swabian grandmother would make it.

777cal per serving 44gprotein 54gcarbs 42gfat 8min prep 15min 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