Pork medallions "Munich style"

Ingredients for 2 servings:

• 400 g pork fillet(s)
• 1 egg(s)
• 50 g flour
• 1 tbsp cream
• 2 tbsp mustard, sweet, coarse
• 2 tbsp horseradish from the tube or jar
• 100 g breadcrumbs
• 1 kohlrabi
• 2 carrots
• 2 potatoes, mostly waxy
• 2 tbsp processed cheese
• 1 pinch of nutmeg
• Clarified butter
• Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes

Remove skin and tendons from the pork fillet and cut into equal-sized slices, approximately 2-3 cm thick. Salt the slices, coat them in flour, and spread one side with the sweet, coarse mustard and the other side with the horseradish, not too thinly. Break the egg and whisk it with the cream. Dip the medallions in the egg, then coat them in the breadcrumbs and press them down lightly. Heat a pan with clarified butter and fry the medallions over medium heat until golden brown on both sides. Meanwhile, cut the kohlrabi, carrots, and potatoes into roughly equal-sized pieces, place them in a pot of salted water, and cook for approximately 12-15 minutes until al dente, then drain. Take 100 ml of the drained water and mix it with the processed cheese until a smooth sauce forms, thickening it with a little flour if necessary. Season with nutmeg and add the vegetables to the sauce. Drain the cooked medallions on a kitchen towel and arrange everything as desired.