Breaded Pork Cutlets with Mashed Potatoes and Pickles
Breaded pork cutlets with mashed potatoes and pickles are a true classic of Hungarian cuisine, found at almost every family lunch or festive occasion. The crispy fried pork and creamy mashed potatoes are a perfect match, complemented by the refreshing pickles. As the meat sizzles in the oil, the breading turns a crispy golden brown, while the mashed potatoes' soft, buttery texture creates a perfect balance with the crispy meat. The secret to perfect breaded pork cutlets is thinly pounded meat and carefully prepared breading. This dish is not only delicious but also filling, making it an ideal choice for family gatherings or Sunday lunches.
Ingredients for this recipe
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Preparation Steps
1
Slice the pork loin into cutlets about 1 cm (½ inch) thick. Pound them lightly with a meat mallet until thin. Season both sides with salt and pepper.
2
Prepare the breading station: Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes. Dredge each cutlet first in flour, then dip in the beaten egg, and finally coat thoroughly with breadcrumbs.
3
Heat the vegetable oil in a large skillet over medium-high heat. Fry the breaded pork cutlets until golden brown on both sides, about 3-4 minutes per side. Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
4
Peel the potatoes, cut them into cubes, and place them in a pot. Cover with salted water and bring to a boil. Cook until tender, about 20 minutes.
5
Drain the cooked potatoes well. Return them to the pot, add the butter and warm milk. Mash until smooth and creamy. Season with salt and pepper to taste.
6
To serve, place the breaded pork cutlets alongside a generous serving of mashed potatoes and a side of pickled cucumbers.
