The broth that remains from the meat can be used for potatoes or rice.
Brilliant drowned schnitzels Hungarian-style — tender, juicy and fantastically tasty meat recipe
- 1 serving
- 0 minutes
For 1 serving
Ingredients
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.
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