Hungarian chops
6 servings
30 minutes
Hungarian-style schnitzels are a true gastronomic masterpiece of Hungarian cuisine, embodying the traditions and distinctive flavors of the region. This recipe combines juicy meat with a fragrant filling of smoked pork loin, lecho, and tender eggs, then perfected in a rich tomato-sour cream sauce. The dish's flavor is rich and layered, balancing sweetness and spiciness where the smoky aroma of the smoked meats and the vegetable tang of lecho create a harmonious blend. This culinary masterpiece is perfect for a cozy family dinner or festive table, especially when paired with traditional Hungarian dumplings that soak up the aromatic sauce, making every bite unforgettable.
1
Tenderize the meat. Prepare the filling: cut the pork into cubes and fry, add finely chopped onion (50 g). When it browns, add lecho and simmer a little.
- Meat: 800 g
- Smoked pork loin: 100 g
- Onion: 200 g
- Lecho (pepper-tomato relish): 500 g
2
Beat the eggs, pour into the pan, and continuously stir until thickened. Sprinkle with flour and pepper, mix, and cool.
- Chicken egg: 5 piece
- Wheat flour: 60 g
- Ground black pepper: to taste
3
Cut the filling into 5 pieces, place it on the meat, tightly roll it up and tie it with string. Fry the cutlets in heated fat.
- Fat: 100 g
4
Fry the remaining onion, add tomato paste and sauté a bit more, then place it in the pot with the cutlets, pour in water, and simmer in a covered pot until done. Add salted sour cream mixed with flour and simmer for another 10 minutes.
- Onion: 200 g
- Tomato paste: 20 g
- Sour cream: 200 g
- Wheat flour: 60 g
- Salt: to taste
5
Serve with dumplings or with noodles.
