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Preparation info

  • Difficulty

    Easy

  • 4 to 6

    servings

Appears in

top 1000The Cuisine of Hungary

The Cuisine of Hungary

By George Lang

Published 1982

Ingredients

  • 2 pounds loin of pork
  • 1 teaspoon salt
  • ¼ cup flour
  • 2 tablespoons lard

Method

  1. Wipe the meat but do not wash it. Skin the meat and cut it into 6 slices. Flatten them, then sprinkle with salt and roll in flour.
  2. Melt lard in a frying pan and sauté the meat rapidly over high heat until brown.
  3. Decorate the edge of a wooden platter with shredded sauerkraut in a lettuce cup, small pickled cucumbers, green pepper rings. Pile fried thin-sliced potatoes in the middle of the platter. Lay the slices of meat on top of the potatoes.

Variation

One of the specialties from the city of Debrecen: Make the pork flekken, put on a serving platter, and cover with Lecsó. Finally sprinkle thin slices of cooked smoked sausage on top.

Another variation, which can also be used for beef or veal scallops: Slice onions paper-thin. Stack up the raw meat slices with layers of onion, freshly crushed black pepper and parsley leaves between the meat layers. Weight the layers and let them stand for 3 hours. Discard everything but the meat. Salt the meat and sauté it.

© 1982 George Lang estate. All rights reserved.

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