4 pork cutlets, 2-3 tbsp sweet mustard, 2-3 tbsp horseradish, 2 eggs, dry breadcrumbs, salt, pepper, 2 tbsp clarified butter
Flatten the four cutlets using a meat mallet or rolling pin until they have the desired thickness. Season with salt and pepper before coating with sweet mustard on the one side and horseradish on the other.
Then, turn in the beaten eggs and breadcrumbs and fry until golden brown in the clarified butter. Classically served with potato salad!