Mormormad

Cutlet (Krebinetter) with creamed veg and horseradish

Now this is real old school danish cooking, just like  my grandmother did it. It may be a old but its damn delicious!!

Cutlets

  • 50/50 ground beef and pork
  • Eggs
  • Milk
  • Panko breadcrumbs
  • Salt & Pepper

Combine the ground meet with the eggs. Season with salt & pepper and form into patties. Dip in the milk and seasoned breadcrumbs. Fry on medium heat until crispy.

The Veg

  • Butter
  • Flour
  • Milk
  • Carrots
  • Small potato’s
  • Fresh peas
  • Horseradish
  • Flatleaf parsley
  • Salt & Pepper

Start by precooking the carrots and potato’s in plenty of salt. Don’t overcook them!  Then create the bechamel: Melt the butter, add flour to create a roux. Slowly add milk until you have the right consistency. Add the veg to the bechamel and season.

Plate up, grate  horseradish and scatter some parsley over the plate.

Enjoy!