Breaded pork cutlet with mashed potatoes and cucumber salad

Name: Breaded pork cutlet with mashed potatoes and cucumber salad
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 4 pork loin steaks (pounded, about 1.5 cm thick); 2 eggs; 150 g flour; 150 g breadcrumbs; oil for frying; salt; pepper; for the mash: 1 kg potatoes, 200 ml milk, 50 g butter, salt; for the cucumber salad: 1 cucumber, 1 tsp salt, vinegar, sugar, water

Time: 1 hr (about 45 min hands-on)4 servingsapprox. 930 kcal / serving (estimated)approx. 45 g protein / serving

Breaded cutlet with creamy mashed potatoes and tangy cucumber salad is a cornerstone of the Hungarian Sunday lunch — the trick is balancing a crisp coating with smooth mash.

Breaded pork cutlet with mashed potatoes and cucumber salad (illustration)

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Method

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Slice the cucumber thinly, sprinkle with 1 tsp of salt, mix and leave for at least 20 minutes so the liquid draws out.
Meanwhile, peel and cube the potatoes, put them on to cook in salted water and cook over medium heat for 15-18 minutes until easily pierced with a fork.
Season the pounded steaks with salt and pepper, then put the flour, the beaten egg and the breadcrumbs in three separate bowls.
Coat each steak first in flour (shaking off the excess), then dip in egg and finally coat it thoroughly in breadcrumbs, pressing them on well by hand.
Heat about 1 cm of oil in a large frying pan over medium-high heat (it's ready when a crumb dropped in sizzles at once).
Fry the steaks for 3-4 minutes on one side until they have a golden, crisp crust, then turn and fry the other side for the same time.
Lift them onto kitchen paper so the excess oil drains off.
Drain the cooked potatoes, mash them while hot with a ricer or potato masher, then beat until smooth with the boiled milk and the butter and season with salt.
Pour off the liquid that has come out of the cucumber, squeeze it gently by hand, then dress it with vinegar, sugar and water (to taste).
Serve the breaded cutlet with the mashed potatoes and cucumber salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Let the salted cucumber stand for at least 20 minutes so its liquid draws out — skip this and the salad turns watery and bland.
When breading, always shake off the excess at each stage (flour, then egg, then crumbs), and press the crumbs on by hand at the end so they don't fall off during frying.
Mash or rice the potatoes while they're still hot — once cooled they turn gluey and gummy.
The oil is hot enough when a breadcrumb dropped in sizzles immediately; if it's smoking, it's too hot and the coating will burn before the meat cooks through.

Frequently asked questions

Why does breaded meat's coating go soggy in storage?

It's the steam — storing it in a covered container traps moisture that softens the crust. Cool it uncovered on a rack, then store on kitchen paper, not in a sealed box.

Can chicken breast replace the pork loin?

Yes, pound it thin and fry for a slightly shorter time, about 2-3 minutes per side, as it cooks through faster.

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