Mátrai Borzaska: Potato-Crusted Cutlets with Garlic Sour Cream

Why You’ll Love This Recipe

• Ultra-crispy potato crust wrapped around juicy pork or chicken.
• Classic Hungarian flavors: sweet paprika, garlicky sour cream, and mellow cheese.
• Weeknight-friendly steps with make-ahead components.
• Comfort food that plates beautifully for guests.

Grocery List

• Produce: Starchy potatoes, small onion (optional), garlic, chives
• Dairy: Sour cream, eggs, mild semi-hard cheese (Trappista/Edam/Gouda)
• Pantry: All-purpose flour, baking powder, sweet Hungarian paprika, salt, black pepper, neutral frying oil; from the butcher: 4 thin pork loin chops or chicken cutlets

Full Ingredients

For the Cutlets

• 4 boneless pork loin chops or chicken cutlets (140–170 g each), pounded to 8–10 mm thick
• 3/4 tsp fine salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper

Potato Crust

• 700 g starchy potatoes (about 4 medium Russet or similar), coarsely grated
• 1 small onion, grated and squeezed (optional)
• 2 large eggs
• 60 g all-purpose flour (1/2 cup), plus 1–2 tbsp more if needed
• 1/2 tsp baking powder (optional, for a lighter crust)
• 1 tsp sweet Hungarian paprika
• 1/2 tsp fine salt
• 1/4 tsp freshly ground black pepper

For Frying

• 500 ml neutral oil (sunflower or canola), enough for 1 cm depth in skillet

Garlicky Sour Cream

• 240 ml full-fat sour cream (1 cup)
• 3 garlic cloves, finely grated or pressed
• Pinch of salt

To Finish

• 100 g mild semi-hard cheese, coarsely grated (about 1 cup; Trappista, Edam, or Gouda)
• 2–3 tbsp finely snipped chives
• Sweet Hungarian paprika, for a light dusting

Step-by-Step Instructions

Step 1: Prep and season the cutlets

Place pork chops or chicken cutlets between sheets of parchment and gently pound to an even 8–10 mm thickness. Pat dry. Season both sides with 3/4 tsp salt and 1/2 tsp pepper. If using pork, plan to cook to 63°C and rest 3 minutes; if using chicken, cook to 74°C.

Step 2: Make the garlicky sour cream

In a small bowl, combine sour cream, grated garlic, and a pinch of salt. Stir until smooth, cover, and keep refrigerated while you fry. This lets the garlic bloom and flavors meld.

Step 3: Grate and drain the potatoes

Coarsely grate the potatoes (and onion, if using). Toss with 1/2 tsp salt and let sit 2 minutes to draw out moisture. Gather the potatoes in a clean kitchen towel and squeeze very firmly over a bowl to remove as much liquid as possible. Let the expressed liquid sit for 1–2 minutes so the white potato starch settles at the bottom. Carefully pour off the top liquid and reserve the settled starch.

Step 4: Mix the potato crust

In a large bowl, combine the squeezed potatoes, eggs, flour, baking powder (if using), paprika, pepper, and the reserved potato starch. Mix until the shreds are coated and cling together like a thick latke batter. If it looks loose or watery, sprinkle in 1–2 tbsp additional flour; if too stiff, add 1–2 tsp of the reserved potato liquid.

Step 5: Heat the oil

Pour enough oil into a wide, heavy skillet to reach about 1 cm depth. Heat over medium to 170–175°C. If you do not have a thermometer, a small drop of batter should sizzle briskly and turn golden in 60–70 seconds.

Step 6: Fry the potato-cloaked cutlets

Working one at a time, spoon some potato mixture on both sides of a cutlet to form an even jacket about 4–6 mm thick. Slide gently into the hot oil. Fry 3–4 minutes per side until deep golden brown and crisp, adjusting heat to keep oil at 170–175°C. Check doneness: chicken should reach 74°C; pork 63°C followed by a 3-minute rest. Transfer to a wire rack set over a sheet pan and keep warm in a 95°C oven while you fry the rest.

Step 7: Finish with sour cream, cheese, and chives

While the cutlets are still hot, spread each with a generous spoonful of garlicky sour cream. Scatter over the grated cheese (the residual heat will soften it) and a shower of chives. Dust lightly with sweet paprika and serve immediately.

Pro Tips

• Squeeze the grated potatoes as dry as possible; excess moisture is the enemy of crispiness.
• Keep oil at 170–175°C for even browning. Too cool and the crust absorbs oil; too hot and it burns before the meat cooks.
• Use a wire rack instead of paper towels to keep the crust crisp while holding in a low oven.
• Coat the cutlet immediately before it hits the pan to prevent the potato crust from sliding off.
• For extra color and aroma, dust with sweet paprika just before serving, not during frying.

Variations

• Chicken vs. Pork: Chicken breast cutlets cook a touch faster; pork brings a richer, slightly sweeter flavor. Both are traditional.
• Cheese Swap: Try smoked cheese or a blend of Trappista and aged Gouda for more character.
• Lighter Bake: Brush the potato-coated cutlets with oil and bake on a preheated sheet at 220°C for 15–18 minutes, flipping once; finish under the broiler 1–2 minutes to brown.

Storage & Make-Ahead

Best served fresh. You can make the garlicky sour cream up to 2 days ahead. Grate and squeeze potatoes just before frying to prevent browning. Leftover cutlets (un-sauced) keep 2–3 days in the fridge; re-crisp on a wire rack at 200°C for 10–12 minutes. Freeze is possible but not ideal for potato texture; if freezing, cool completely, wrap well, and reheat from frozen at 200°C for 18–20 minutes. Add sour cream, cheese, and chives after reheating.

Nutrition (per serving)

Approximate: 780 kcal; 38 g protein; 47 g fat; 48 g carbohydrates; 4 g fiber; 940 mg sodium. Values vary with oil absorption, cheese choice, and cutlet type.