Beet Escalope with Poppy Seed Breading From the Pressure Cooker


Rating: 3.00 / 5.00 (4 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:





For the poppy seed paneer:








For the kraut sauce:









Instructions:

Wash the beets and place them in the steamer basket of the pressure cooker. Heat water with salt and caraway seeds in the and place the beets on the tripod. Close the pot tightly and cook for about 15 to 20 minutes.

In the meantime, mix the sour cream with lemon juice and the whipped cream. Season with salt, cayenne pepper and sugar and refine with horseradish.

Remove the leaves from the cooked beet and peel the roots. Cut into 1 cm thick slices and season with salt and pepper.

Dredge successively in flour, beaten egg-milk mixture and in poppy seeds.

Heat oil and butter in a 28 cm diameter non-stick frying pan and slowly fry the breaded poppy seed cutlets over medium heat until crispy.

Arrange on warmed plates and serve with the crème sauce.

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