in Eastern Europe, Hungary

Budapest pork schnitzel

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Ingredients for 4 servings:

  • 4 pork schnitzels, approx. 160 g each
  • salt and pepper
  • Paprika powder, hot
  • 4 tbsp lard
  • 2 onions
  • 1 tbsp tomato paste
  • 250 ml cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

If you want to cook authentic Hungarian food, you’ll need lard. Flatten the schnitzel with the heel of your hand, sprinkle with salt, pepper, and paprika, and lightly rub in the spices. Heat the lard in a pan until smoking hot and add the schnitzel. First, sear on both sides, then cook on low heat for another 5 minutes on each side; the schnitzel is cooked through. Remove from the pan and keep warm. Brown the peeled and sliced ​​onions in the hot frying fat. Add tomato paste and cream, and cook thoroughly, stirring. The sauce should thicken slightly. Arrange the schnitzel individually on plates and top with the sauce. Side dishes: lettuce and cooked rice.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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