Small Horseradish Cutlets with Tomato and Paprika Sugo

Bell pepper and tomato sauce: For the sauce, cut half an onion into small pieces, as well as half a red and half a yellow bell pepper. First sauté the peppers in oil in a frying pan. Then add the onion and sauté until translucent, then add the garlic. Put everything in a large container, add the basil and half a can of chopped tomatoes and blend with a hand blender. Season with salt and freshly ground pepper and fill into a bowl, garnish with fresh basil. Chill.

Horseradish cutlets: Cut the cutlets into quarters, dry and lightly pat, then season with salt, season with pepper and coat on both sides with horseradish. Then coat in breadcrumbs and bake in clarified butter until done. Serve with cranberries as a further accompaniment.

Serve: These cutlets can be served both warm and cooled.

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