Stuffed Pork, Cegléd Cowboy’s Style

Ceglédi Csikóspecsenye

Preparation info
  • 4

    servings
    • Difficulty

      Medium

Appears in

By George Lang

Published 1982

  • About

Ingredients

  • 8 very thin boneless pork cutlets, about pounds
  • 3 tablespoons lard
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Method

  1. Pound the pork cutlets very thin, in the style of a veal cutlet prepared for scaloppine.
  2. In a frying pan heat 1 tablespoon of the lard and wilt the onion over very low heat for about 15 minutes.
  3. Meantime, grind lean pork and pork liver and add it to