Beat the schnitzel, season with salt and pepper. Mix the egg with the horseradish, mustard and cooking cream in a flat form. Roll the seasoned schnitzel in the flour, then add to the prepared egg mixture and wet on both sides. Then turn in breadcrumbs.
Heat the clarified butter in a large pan and fry the schnitzel until golden yellow while floating in the lard. Drain on a kitchen towel and serve with a slice of freshly sliced lemon.
This goes well with asparagus with hollandaise and salty cumin potatoes.
This recipe arose from the necessity of not having enough eggs for 4 Wiener Schnitzel in the house. And the result was so great that we have to share it with you.