Beetroot Schnitzel
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large beets
- 100 g chips, crumbled
- some flour
- 2 egg (s)
- 6 tablespoon oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Remove the greens and roots from the beetroot. Leave the whole beets with their skin and roots and leaf fall. Wrap in aluminum foil and cook in a preheated oven at 200 ° C for approx. 20 minutes.
- Now remove the lintel and the root with the stone and peel the beetroot.
- Cut the tubers into slices and turn them in flour. Then pull through an open egg and turn in the crisp crumbs. Then fry in a coated pan in hot peanut oil over medium heat in portions until golden. Serve hot.
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