Breaded Pork Cutlets
Breaded pork cutlet, known as 'rántott hús' in Hungarian, is one of the most well-known and beloved dishes in Hungarian cuisine. It gained popularity based on the Austrian Wiener Schnitzel, but the Hungarian version is often made from pork. It's simple to prepare yet a perfect choice for any occasion.
Ingredients for this recipe
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Preparation Steps
1
Clean the pork cutlets, then gently flatten them with a meat mallet. Be careful not to tear the meat fibers.
2
Season both sides of the meat with salt and pepper. Let it rest for 10-15 minutes to allow the flavors to penetrate.
3
Prepare three shallow dishes: place the flour in the first, whisk the eggs with a pinch of salt in the second, and put the breadcrumbs in the third.
4
First, dredge the meat in the flour, then dip it into the beaten eggs, and finally coat it in the breadcrumbs. Ensure the breading evenly covers the cutlets.
5
In a large skillet, heat the oil over medium heat. The temperature is right when a small breadcrumb dropped into the oil immediately sizzles.
6
Fry the breaded cutlets in the oil for 3-4 minutes on each side, until golden brown. Avoid overcrowding the skillet to prevent the oil temperature from dropping too quickly.
7
Remove the cooked cutlets and place them on a plate lined with paper towels to drain excess oil.
8
Serve hot with a side dish (such as mashed potatoes or rice with peas), and a fresh salad.
