ReceptnaptárPounded Meat Cutlets with Green Peas
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Ingredients
Method
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- Mix the butter, the salt and the flour into the hot water, stir until smooth, and cook into a thick paste (a choux-like base). Let it cool.
- Pound the ground veal finely in a mortar (or food processor) with a whole egg and an egg yolk, then pass through a sieve and mix together with the cooled flour paste.
- Braise the mushrooms, onion and parsley in butter, sprinkle with flour, add the milk, and cook until thick.
- Stirring constantly, let it cool, then mix it into the pounded veal mixture, seasoning with salt and pepper.
- Shape the mixture into cutlets, and coat them in breadcrumbs.
- Fry in butter or lard until a nice golden brown on both sides.
- Arrange the cutlets in a wreath shape on a platter, put hot, cooked green peas in the middle, and serve warm.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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