Alt Wiener Backfleisch

Finely grate the horseradish and set aside. Prepare your breading station by combining the flour with a pinch of salt and freshly ground black pepper in one plate. Pour the breadcrumbs in a second plate. Beat the eggs with the milk in a third plate.

Cut your beef and pound into 4 roughly 6-8 mm thick cutlets. season with salt and pepper.

Smear 1 tsp of mustard on each side of the cutlet and cover generously with horseradish. Dunk into the flour and shake of the excess. Dunk into egg mixture. Cover all over with breadcrumbs without pressing to firmly.

Heat at least 4cm of oil in a large Pan or pot on high heat to 180C. Add the cutlets without crowding the pan. Fry for about 3-4 minutes per side, untill lightly golden brown.. Adjust down the temperature after 1 or 2 minutes, when 180C is reached again.