Breaded Pork Cutlets
The breaded pork cutlet is one of Hungary's most well-known dishes, a staple of family meals for decades. The dish is one of the best examples of simple yet excellent breaded meats, popular in restaurants and home kitchens alike.
Ingredients for this recipe
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Preparation Steps
1
Prepare the pork cutlets: gently pound them with a meat mallet to ensure they are of even thickness and cook evenly.
2
Prepare three separate bowls with the flour, beaten eggs, and breadcrumbs. Whisk the eggs with a pinch of salt and pepper.
3
Dredge the pork cutlets first in the flour, then dip them into the beaten eggs, and finally coat them thoroughly with breadcrumbs.
4
In a large skillet, heat the vegetable oil over medium heat. You can check if the oil is hot enough by dropping a tiny breadcrumb into it; if it sizzles immediately, the oil is ready.
5
Carefully place the breaded cutlets into the hot oil and fry them on both sides until golden brown, about 4-5 minutes per side, until crispy and cooked through.
6
Place the cooked breaded cutlets on a paper towel-lined plate to drain excess oil.
7
Serve the breaded pork cutlets with fresh bread, salad, or potatoes.
