Hungarian Rántott Hús with Parsley Potatoes and Cucumber Salad

Why You’ll Love This Recipe

• Classic Hungarian comfort: shatteringly crisp breaded cutlets with simple, bright sides.
• Flexible: make it with pork loin or chicken breast and choose potatoes or rice.
• Foolproof crust that stays on the meat, not in the pan.
• Great for weeknights yet elegant enough for guests.

Grocery List

• Produce: 2 lb waxy potatoes, 1 bunch flat-leaf parsley, 2 English cucumbers, 1/4 small red onion (optional), 1 small garlic clove (optional), lemons
• Dairy: Eggs, unsalted butter, sour cream (optional)
• Pantry: Fine dry breadcrumbs, all-purpose flour, sunflower oil or lard, white vinegar, granulated sugar, kosher or fine salt, black pepper, sweet paprika (optional), long-grain white rice (if using)

Full Ingredients

For the Rántott hús (breaded cutlets)

• 4 pork loin cutlets (5–6 oz/140–170 g each), pounded to 1/4 in (6 mm); or 2 large chicken breasts split horizontally into 4 cutlets and pounded
• 1 tsp fine salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 3/4 cup (95 g) all-purpose flour
• 3 large eggs
• 2 tbsp milk or water
• 2 cups (220 g) fine dry breadcrumbs, unseasoned
• 1.5–2 cups (360–480 ml) sunflower oil or lard, for 1/2 in (1.25 cm) depth
• Lemon wedges, for serving
• Optional: 1 tsp sweet Hungarian paprika (whisk into the flour for a gentle hint)

For Parsley Potatoes (choose this side)

• 2 lb (900 g) waxy potatoes (Yukon Gold or small new potatoes), peeled and cut into 1.5 in chunks (or left whole if small)
• 1 tbsp salt for the boiling water
• 4 tbsp (56 g) unsalted butter
• 1/2 cup (15 g) finely chopped flat-leaf parsley
• Freshly ground black pepper, to taste

For Simple White Rice (or choose this side)

• 1 cup (190 g) long-grain white rice
• 1.5 cups (360 ml) water
• 1/2 tsp fine salt
• 1 tbsp unsalted butter (optional)

For Hungarian Cucumber Salad

• 2 English cucumbers (about 600 g), very thinly sliced
• 1 tsp fine salt (for salting cucumbers)
• 3 tbsp distilled white vinegar (or apple cider vinegar)
• 3 tbsp water
• 2 tsp granulated sugar
• 1/4 tsp fine salt (for the dressing), plus black pepper to taste
• Optional: 1/4 small red onion, very thinly sliced; 2 tbsp sour cream; 1 small garlic clove, finely grated; pinch of sweet paprika for garnish

Step-by-Step Instructions

Step 1: Pound and season the cutlets

Place each pork or chicken cutlet between two sheets of plastic wrap. Pound gently with a meat mallet or rolling pin until an even 1/4 in (6 mm) thick. Pat dry. Season both sides with 1 tsp salt and 1/2 tsp pepper total. Set aside while you prepare the sides and breading station.

Step 2: Set up the breading station

Arrange three shallow dishes: one with the flour (whisk in 1 tsp sweet paprika if using), one with eggs whisked with 2 tbsp milk, and one with the breadcrumbs. Set a wire rack over a baking sheet for the breaded cutlets to rest on. This keeps the coating from getting soggy on the bottom.

Step 3: Start the cucumber salad

Thinly slice the cucumbers (a mandoline at 1–2 mm is ideal). Toss with 1 tsp salt in a bowl and let sit for 10 minutes to draw out excess water. Meanwhile, whisk the dressing: 3 tbsp vinegar, 3 tbsp water, 2 tsp sugar, 1/4 tsp salt, and a few grinds of pepper. If using, add the thinly sliced red onion and/or a pinch of paprika to the dressing.

Step 4: Cook the potatoes or rice

For potatoes: Place the potatoes in a pot, cover by 1 in (2.5 cm) with cold water, add 1 tbsp salt, and bring to a boil. Simmer 10–15 minutes until just tender when pierced. For rice: Rinse rice in a fine-mesh sieve until the water runs mostly clear. Combine rice, 1.5 cups water, and 1/2 tsp salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and cook 15 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with 1 tbsp butter if desired.

Step 5: Bread the cutlets

Working one at a time, dredge each cutlet in flour (shake off excess), dip in the egg mixture (let excess drip), then coat thoroughly in breadcrumbs, pressing gently so the crumbs adhere. Place on the rack and let rest 10 minutes. This brief rest helps the coating set and stay on during frying.

Step 6: Heat the fat and fry

Pour sunflower oil or lard into a large, heavy 12 in (30 cm) skillet to a 1/2 in (1.25 cm) depth. Heat over medium to medium-high to 350°F/175°C. Fry 1–2 cutlets at a time without crowding, 2–3 minutes per side, until deep golden brown and crisp. The internal temperature should reach at least 145°F/63°C for pork or 160°F/71°C for chicken. Transfer to a clean rack set over a baking sheet and keep warm in a 200°F/95°C oven while you finish the batch. Maintain oil at 325–350°F/165–175°C, adjusting heat as needed.

Step 7: Finish the sides

For the cucumber salad: Rinse the salted cucumbers under cold water, squeeze firmly by handfuls to remove excess liquid, then toss with the prepared dressing. For a creamy version, fold in 2 tbsp sour cream and the grated garlic. Taste and adjust seasoning; sprinkle with a pinch of paprika if you like. For the potatoes: Drain well, return to the hot pot, and shake over low heat for 20–30 seconds to steam off moisture. Add 4 tbsp butter and 1/2 cup parsley; toss to coat and season with pepper and more salt if needed.

Step 8: Serve

Plate 1 cutlet per person with a generous spoonful of parsley potatoes or a mound of fluffy rice. Add a side of cool cucumber salad and lemon wedges for squeezing over the cutlet. Serve immediately while the crust is at its crispiest.

Pro Tips

• Use fine, dry breadcrumbs rather than panko for a classic Hungarian crust and even browning.
• Let breaded cutlets rest 10 minutes before frying to help the coating adhere.
• Maintain 350°F/175°C oil; too cool and the coating absorbs oil, too hot and it scorches before the meat cooks.
• Lard is traditional and adds flavor; sunflower oil is a great neutral substitute with a high smoke point.
• Keep finished cutlets on a wire rack in a low oven so they stay crisp, not steamy.

Variations

• Chicken version: Use chicken breast cutlets; fry to 160°F/71°C internal temperature.
• Veal schnitzel style: Substitute veal scallopini for a Viennese-leaning take; keep the rest the same.
• Oven-“fried”: Oil a preheated sheet pan at 425°F/220°C. Bake breaded cutlets 10–12 minutes, flip, bake 6–8 minutes more until golden and cooked through.

Storage & Make-Ahead

Breaded, uncooked cutlets can be covered and refrigerated for 4–12 hours or frozen on a sheet until solid, then bagged for up to 2 months. Fry from refrigerated; for frozen, fry gently at 325–335°F/165–170°C a bit longer, or bake at 425°F/220°C for 18–22 minutes, flipping halfway. Cooked cutlets are best fresh but can be reheated on a rack at 375–400°F/190–200°C for 10–12 minutes to re-crisp. Parsley potatoes are best the day of; rewarm gently with a splash of water and a little extra butter. Cucumber salad keeps 1 day (it will continue to soften); drain and refresh with a touch more vinegar before serving. Rice keeps 4 days refrigerated; reheat with a splash of water.

Nutrition (per serving)

Approximate for 1 pork cutlet with parsley potatoes and cucumber salad: 860 calories; 38 g protein; 40 g fat (12 g saturated); 78 g carbohydrates; 3 g fiber; 1100 mg sodium. Values will vary with oil absorption, cutlet size, and side choice.