Surschnitzel with Egg Cream Horseradish

Plate the cutlets, but do not salt them anymore. Turn them in flour, pass them through the beaten eggs and roll them in the breadcrumbs. Heat plenty of fat in a skillet, place cutlets and bake until light brown on both sides. During baking, repeatedly swirl the pan well so that the breading souffles nicely. Remove the cutlets, drain and serve with the prepared egg cream. For the egg cream horseradish, peel the hard-boiled eggs and chop finely. Mix well with the remaining ingredients.

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