ReceptnaptárBreaded pork cutlets
The classic breaded pork cutlet is one of the best-known dishes in Hungarian cooking — getting a crisp, not greasy coating comes down to the right oil temperature and careful breading.
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Ingredients
Method
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- Pound the steaks to an even thickness of about 1 cm.
- Season both sides with salt and leave for 10 minutes.
- Set out three plates: flour in one, beaten egg in another and breadcrumbs in the third.
- Coat the steaks first in flour, then in egg and finally in breadcrumbs, pressing the coating on each time.
- Heat enough oil in a frying pan over medium-high heat to come halfway up the steaks.
- Fry the steaks for 3-4 minutes per side until both sides are golden and crisp.
- Blot off the excess fat on kitchen paper.
- Serve fresh and hot with boiled potatoes or salad.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Pound the meat to an even thickness so there are no thicker spots that stay underdone while the thinner parts overcook.
- When breading, always shake off the excess flour or egg before dipping into the next layer, or the coating turns lumpy and uneven.
- Fry in oil hot enough that a crumb sizzles instantly — if the oil isn't hot enough, the meat soaks up fat and turns greasy instead of crisp.
- Rest the fried cutlets on kitchen paper, not in a covered dish — trapped steam softens the crisp coating.
Frequently asked questions
Can the flour step be skipped?
Not really — the flour helps the egg stick to the meat; without it, the coating comes away more easily.
What makes the crispiest coating?
The driest, finest breadcrumbs (double-breading also works) — damp crumbs turn pasty during frying.
Similar recipes
- Polish breaded pork cutlets (kotlet schabowy) · Polish
- Breaded pork cutlet (otbivnaya) · Russian
- Breaded pork cutlet with mashed potatoes and cucumber salad · Hungarian
- Flamenquines - breaded pork rolls stuffed with ham · Spanish & Portuguese
- Kotlet schabowy (Polish breaded pork cutlet) · Polish
- Katsu curry (breaded cutlet with Japanese curry sauce) · Japanese
More hungarian ideas
- Young pork stew (malacpörkölt)
- Pork Stew with Thick Noodles (Serbian-Style Dish)
- Pork Kidney with Brain
- Roast pork loin
- Roast pork loin with crackling
- Braised leg of pork
- Pork Loin Roast
- Breaded Fried Pork Chop
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