Hungarian
Rántott hús
A classic Hungarian breaded pork cutlet, pounded thin and fried until the crumb is crisp and golden. It is most at home beside parsley potatoes, cucumber salad, or a spoonful of tart pickles.
Ingredients
- Boneless pork loin cutlets2 pieces, about 150g each
- Fine salt1 tsp
- All-purpose flour1/2 cup
- Eggs2
- Milk or cold water1 tbsp
- Plain fine breadcrumbs1 cup
- Lard or neutral sunflower oil1 1/2 cups, for frying
- Lemon wedges2, optional for serving
Method
- Pat the pork cutlets dry and pound them evenly to about 5 mm thick between sheets of parchment or plastic wrap.
- Salt both sides of the meat and let it rest at room temperature for 10 minutes.
- Place the flour in one shallow dish, beat the eggs with the milk or water in a second dish, and place the breadcrumbs in a third dish.
- Dredge each cutlet in flour and shake off the excess.
- Dip the floured cutlet into the beaten egg, letting the excess drip off.
- Coat the cutlet in breadcrumbs, pressing gently so the crumbs adhere without compacting them too hard.
- Heat the lard or oil in a wide pan to 170–175°C, using enough fat for the cutlets to float slightly.
- Fry the cutlets one at a time or without crowding for 2–3 minutes per side, until deep golden and crisp.
- Transfer the fried cutlets to a wire rack or paper towel and let them rest for 2 minutes.
- Serve hot with parsley potatoes, cucumber salad, pickles, or lemon wedges if desired.
Common questions
Can I substitute pork loin with another cut of meat for rántott hús?
Yes. Pork leg, pork shoulder slices, or veal cutlets also work, but pound them to an even 5 mm thickness. Avoid very fatty or very thick cuts, which cook unevenly and can make the coating slip off.
How long does it take to prepare and fry rántott hús?
Plan about 20 minutes for prep and 10–15 minutes for frying, depending on batch size. The cutlets only need 2–3 minutes per side. Keep finished pieces warm on a rack while you fry the rest.
What are the most common mistakes when breading and frying it?
The main mistakes are skipping the drying step, not salting the meat, using oil that is too cool, and crowding the pan. Also, press the crumbs on gently; if you pack them too hard, the crust can become dense.
How should I store and reheat leftover rántott hús?
Cool it quickly, then refrigerate in a covered container for up to 3 days. Reheat on a wire rack in a 180°C oven or air fryer until hot and crisp again. Avoid microwaving if you want to keep the crust crunchy.
What should I serve with rántott hús besides parsley potatoes and cucumber salad?
It’s also good with mashed potatoes, potato salad, pickles, or a simple green salad. Serve with lemon wedges on the side so each person can add brightness just before eating. Eat it hot for the best texture.