Entree: Hungary – Great Plain – Rántott Hús (Hungarian breaded and fried meat cutlets)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- Kosher salt
- Freshly ground black pepper
- 1 cup (120 g) all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp (30 ml) milk
- 2 cups (200 g) plain dry breadcrumbs
- Vegetable oil or lard for shallow frying, about 1 cup (240 ml) (more as needed)
- Lemon wedges, for serving
- Chopped fresh parsley, for garnish (optional)

Instructions

1. Place cutlets between plastic wrap and gently pound to about 1/4 inch (6 mm) thickness. Season both sides with salt and pepper.
2. Set up three shallow dishes: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. Dredge each cutlet in flour, shaking off excess, dip into the egg mixture, then press firmly into breadcrumbs to coat thoroughly.
3. Let the breaded cutlets rest on a rack for 10 minutes to help the coating adhere. Meanwhile heat oil or lard in a large skillet over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer).
4. Fry the cutlets in batches, 2–3 minutes per side, until evenly golden brown and cooked through. Adjust heat to prevent burning; add more oil if needed. Transfer to a paper-towel-lined plate to drain briefly.
5. Serve hot with lemon wedges and a sprinkle of chopped parsley.