Breaded Red Beet Schnitzel with Horseradish Sauce

Rinse the beet, cook with salt and caraway seeds until aromatic.

For the sauce, mix sour cream with the juice of one lemon and whipped cream. Season with salt, cayenne pepper and sugar and season with horseradish.

Remove the leaves from the tubers, remove the skin from the roots and cut them into slices one centimeter thick. Season.

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

Foam oil and butter and fry the breaded poppy seed cutlets over medium heat until crispy. Serve with the horseradish sauce.

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