Brilliant drowned schnitzels Hungarian-style — tender, juicy and fantastically tasty meat recipe

Name: Brilliant drowned schnitzels Hungarian-style — tender, juicy and fantastically tasty meat recipe
Ingredients: Pork neck cutlets or pork loin; 1 bouillon cube (Masox); 0.5 liter of water; breadcrumbs; 2 eggs (I add a little hot paprika to them); plain flour; Salt; oil; Hungarian sausage, bacon, butter

1 serving
0 minutes

Tomáš, 24. 12. 2025

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For 1 serving

Ingredients

Pork neck cutlets or pork loin
1 bouillon cube (Masox)
0.5 liter of water
breadcrumbs
2 eggs (I add a little hot paprika to them)
plain flour
Salt
oil
Hungarian sausage, bacon, butter

Preparation procedure

Pound the cutlets, salt them and coat them in reverse – first press the breadcrumbs into the meat, then coat in beaten egg and finally in flour, and fry them quickly in oil.
Immediately put them into a roasting pan, pour over the bouillon (water and bouillon cube — if you have stock, of course use that) and on each cutlet put a slice of butter, back bacon and also rounds of sausage between the slices.
Bake for about 30–40 minutes so the cutlets soak up the broth.
When the cutlets are tender, transfer them to a clean roasting pan, cover with foil and let them rest for a while.
When you take the cutlets out of the broth, you can easily place them on pre-cooked potatoes, or even on lečo (I tried it and it's excellent).
Then simply bake briefly in the oven and in a few minutes you can feast.

The broth that remains from the meat can be used for potatoes or rice.