Hungarian food recipes – Breaded pork cutlers
8 pork cutlets (each weighing about 3 1/2 oz/100 g)
3/4 cup/100 g flour
3 1/2cup/200 g fresh breadcrumbs 2 eggs, beaten
1 1/4 cups/300 ml oil for deep-frying
Hungarian food recipes
Gently pound the cutlets, and season with salt. Sift the flour and breadcrumbs onto rwo separate plates. Beat the eggs and a little salt in a deep dish. Par the cutlets dry with paper towels, and turn in the flour. Dip in the beaten egg, then coat on both sides with the breadcrumbs. Place in the hot oil immediately.
Cover with a lid when the cutlets start to turn golden. When the underneath is golden, turn the meat over and fry the other side (do not cover). Place on paper towels or a rack to drain, and serve immediately.