Entree: Hungary – Transdanubia – Rántott Hús (Hungarian breaded and pan-fried meat cutlet, similar to a schnitzel)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 2 tbsp (30 ml) milk
- 2 cups (200 g) plain dry breadcrumbs (preferably day-old)
- 1/2 cup (120 ml) lard or neutral vegetable oil for shallow frying
- 2 tbsp (30 g) unsalted butter (optional, for richer frying)
- Lemon wedges for serving
- Fresh parsley for garnish (optional)

Instructions

1. Place each pork cutlet between sheets of plastic wrap and gently pound to about 1/4 in (6 mm) thickness; season both sides with salt and pepper.
2. Set up three shallow dishes: flour in the first, beaten eggs mixed with milk in the second, and breadcrumbs in the third. Dredge each cutlet in flour, shake off excess, dip into the egg wash, then press firmly into breadcrumbs to coat evenly.
3. In a large skillet, heat the lard (and butter if using) over medium heat until shimmering but not smoking. Fry cutlets in a single layer, do not overcrowd, about 3–4 minutes per side until deep golden brown and internal temperature reaches 145°F (63°C).
4. Transfer fried cutlets to a wire rack or paper towels to drain briefly. Serve hot with lemon wedges and a sprinkle of fresh parsley.