Juicy Hungarian cutlets recipe

Name: Juicy Hungarian cutlets recipe
Ingredients: Pork neck cutlets or pork; 1 bouillon cube (Masox); 0.5 l water; breadcrumbs; 2 eggs (you can add a little hot paprika to them); plain flour; salt; oil; Hungarian sausage, bacon, butter

1 serving
0 minutes

Jan, 22. 12. 2025

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For 1 serving

Ingredients

Pork neck cutlets or pork
1 bouillon cube (Masox)
0.5 l water
breadcrumbs
2 eggs (you can 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 the other way around – 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 baking dish, pour over the broth made from the bouillon (water, bouillon; if you have stock of course use that) and on each cutlet place a slice of butter, English bacon, and sausage rounds between the slices.
Bake for about 30-40 minutes so that the cutlets soak up the broth.
When the cutlets are tender, transfer them to a clean baking dish, cover with foil and let them rest a little longer. The cutlets are juicy, very soft and above all excellent. When we remove the cutlets from the broth, we can just as well place them on pre-cooked potatoes, or even lečo (tried and it's excellent).
Then simply put them back in the oven to bake a little more, and in a few minutes you can feast. The broth that remains from the meat you can use for potatoes or rice. Enjoy your meal.