Rántott Hús: The Iconic Hungarian Breaded Cutlet
Rántott Hús: The Iconic Hungarian Breaded Cutlet
A Family Ritual
For me, rántott hús isn’t just food—it’s a ritual and a celebration. I remember waking up on weekend mornings to the rhythmic sound of a meat mallet thumping in the kitchen, followed by the irresistible, toasty aroma of frying breadcrumbs. My mother would lay out her production line: flour, eggs, breadcrumbs, and slices of pork, ready to be dipped and coated by eager hands. Making rántott hús was always a team effort; one person battered, another fried, everyone snuck a taste. The prize of the day was that first, piping-hot cutlet, snatched straight from the oil and seasoned with just a pinch of salt—pure bliss.
A Taste of Tradition
While breaded meat cutlets exist across Europe—think Austrian schnitzel or Italian cotoletta—there’s something uniquely Hungarian in the way rántott hús is served. Almost always, it’s accompanied by creamy potato salad, tart pickles, or a simple cucumber salad with a tangy vinaigrette. And no matter your age, it’s impossible to resist eating it with your fingers.
Ingredients
- 4 boneless pork chops (or chicken breast, turkey breast, veal, or even mushrooms for a vegetarian version)
- Salt and freshly ground black pepper
- 2–3 tablespoons all-purpose flour
- 2 large eggs
- 100 ml (about 1/2 cup) milk
- 150–200 g (about 2 cups) fine dry breadcrumbs (preferably plain, not panko)
- Vegetable oil or lard, for frying (enough for shallow or deep frying)
- Lemon wedges, for serving
Instructions
1. Prep the Meat
- Slice pork chops to 1–1.5 cm (about ½ inch) thickness.
- Place between sheets of plastic wrap or parchment and pound gently with a meat mallet until thin and even.
- Season both sides generously with salt and pepper.
2. Prepare the Breading Line
- Set up three shallow bowls or plates:
- First: Flour
- Second: Eggs whisked with a splash of milk
- Third: Fine breadcrumbs
- Dredge each cutlet in flour, shaking off excess. Dip in the egg mixture. Finally, press each side into breadcrumbs until fully coated. Let rest for 5–10 minutes—this helps the coating adhere better.
3. Fry the Cutlets
- Pour enough oil or lard into a large skillet to cover the base generously (about 1–2 cm deep). Heat to 170–180°C (340–355°F).
- Place cutlets gently into the hot oil. Fry 2–3 minutes per side, turning once, until golden brown and crisp.
- Remove to a plate lined with paper towels to drain excess oil.
4. Serve
- Serve rántott hús hot with a wedge of lemon. Classic accompaniments: tartare sauce, creamy potato salad (burgonyasaláta), cucumber salad, or pickled vegetables, for example hungarian pickled cucumbers my personal favourite.
Tips for the perfect Rántott hús
- Meat Matters: Pork is the tradition, but chicken or turkey make delicious and lighter alternatives. Always pound the meat evenly—thinner cutlets mean crispier results.
- Breadcrumbs: Use Hungarian-style plain, very fine breadcrumbs for the signature texture. Homemade breadcrumbs from dried rolls are closest to the real thing.
- Oil Temperature: Too cool, and your cutlet will be greasy; too hot, and it will burn. Test by dropping in a breadcrumb—it should bubble immediately.
- Double Dip: For extra crunch, dip the cutlets in egg and breadcrumbs twice before frying.
- Frying Fat: Lard gives the most authentic flavor; sunflower oil is a good neutral choice.
Why We Love It
Rántott hús is more than just a meal—it’s a beloved tradition, a reason to gather, and the symbol of hospitality in Hungary. Whether you’re making it for Sunday lunch, a picnic, or a festive occasion, it brings generations together with every crispy, golden bite. And the best part? There are always leftovers for sandwiches the next day—one more taste of home.
Have you tried rántott hús, or do you have your own family trick for the crispiest cutlet? Share your stories in the comments below—and enjoy the flavors of the Hungarian kitchen wherever you are!