pork
sautéed
everyday
main course
tender
Hungarian
all seasons
Hot
Bakony-style Pork Cutlets
Difficulty
medium
Time
1h 15m
Price Category
average
Calories
Medium
Bakony-style Pork Cutlets are a true Hungarian classic, bringing the rich flavors of the Bakony region to your table. This hearty dish features tender pork, smoked bacon, mushrooms, and a creamy, paprika-infused sour cream sauce. It's a perfect choice for a substantial lunch or dinner, guaranteed to charm lovers of traditional Hungarian cuisine.
ingredients
Steps
Preparation
Pound the pork cutlets thinly, season both sides with salt and pepper, then dredge them in flour. Dice the bacon, finely chop the onion and garlic, and slice the mushrooms.
Bacon and Onion
In a large pan or pot, render the fat from the diced bacon over medium heat. Once crispy, remove the bacon bits and set aside. In the remaining fat, sauté the chopped onion until translucent, about 5-7 minutes.
Mushrooms and Garlic
Add the sliced mushrooms and minced garlic to the onion. Sauté for another 5-8 minutes until the mushrooms release their liquid and soften. Remove from heat, sprinkle with sweet paprika powder, and stir quickly to prevent burning.
Sear and Simmer Pork
Return the pan to the heat, pour in the water or broth, and bring to a boil. Place the floured pork cutlets into the pan. Cover and simmer over low heat for 30-40 minutes, or until the meat is completely tender. Check occasionally and add a little more liquid if needed.
Thicken Sauce
Once the pork is tender, mix the sour cream with the remaining flour until smooth. Remove the pan from the heat and gradually stir in the sour cream mixture into the sauce. Return to low heat and gently bring to a simmer, stirring constantly, until the sauce thickens. Do not boil vigorously to prevent the sour cream from curdling.
Serving
Stir the reserved crispy bacon bits back into the sauce and serve hot. It pairs wonderfully with Hungarian dumplings (nokedli), boiled potatoes, or rice.
Extra Tips
► For an even creamier sauce, mix the sour cream with the flour at room temperature before adding it to the hot dish.
► If you like a bit of spice, add a pinch of hot paprika along with the sweet paprika powder.
► Serve with Hungarian dumplings (nokedli), boiled potatoes, or rice for a truly satisfying meal.
Nutrition
| Per 100g | Per Serving 250g / 8.8 oz | |
|---|---|---|
| Calories | 280 kcal | 700 kcal |
| Protein | 20g | 50g |
| Fat | 18g | 45g |
| Carbohydrate | 8g | 20g |
| Fiber | 1g | 2.5g |
| Sugar | 2g | 5g |