Recipe

Hungarian Katsudon

Crispy Pork Cutlet with Hungarian Flavors

4.7 out of 5

In Hungarian cuisine, we have taken inspiration from the Japanese classic, Katsudon, and added our own twist to create a delightful fusion dish. Hungarian Katsudon combines the crispy goodness of breaded pork cutlets with the rich flavors of Hungarian spices and a comforting egg and onion sauce. This dish is a perfect blend of Eastern and Central European flavors.

Rice Dish› Katsudon

Asian cuisine› East Asian cuisine› Japanese cuisine

European cuisine› Alpine cuisine› Hungarian cuisine

Preparation time

30 minutes

Cooking time

20 minutes

Total time

50 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Omnivore, Gluten-free (use gluten-free flour and soy sauce), Dairy-free (use oil instead of butter)

Allergens

Wheat (if not using gluten-free flour)

Not suitable for

Vegetarian, Vegan

Ingredients

While the original Japanese Katsudon features a sweet and savory sauce with a hint of soy, Hungarian Katsudon incorporates the bold flavors of Hungarian paprika and onions. Additionally, we use traditional Hungarian ingredients and spices to give this dish a unique twist. We alse have the original recipe for Katsudon, so you can check it out.

4 pork cutlets (150g each) 4 pork cutlets (150g each)
1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
2 eggs, beaten 2 eggs, beaten
2 cups (470ml) vegetable oil, for frying 2 cups (470ml) vegetable oil, for frying
2 onions, thinly sliced 2 onions, thinly sliced
2 tablespoons (30g) butter 2 tablespoons (30g) butter
2 tablespoons (16g) Hungarian paprika 2 tablespoons (16g) Hungarian paprika
1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
2 tablespoons (30ml) white vinegar 2 tablespoons (30ml) white vinegar
2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
4 cups (800g) cooked rice 4 cups (800g) cooked rice
Salt and pepper, to taste Salt and pepper, to taste
Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

Calories (kcal / KJ): 650 kcal / 2718 KJ
Fat (total, saturated): 35g, 8g
Carbohydrates (total, sugars): 50g, 4g
Protein: 35g
Fiber: 3g
Salt: 2g

Preparation

1.
Pound the pork cutlets to an even thickness of about 1/2 inch.
2.
Season the cutlets with salt and pepper.
3.
Dredge each cutlet in flour, dip in beaten eggs, and coat with flour again.
4.
Heat vegetable oil in a large skillet over medium-high heat.
5.
Fry the pork cutlets until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
6.
In the same skillet, melt butter and add sliced onions. Cook until onions are soft and translucent.
7.
Sprinkle Hungarian paprika over the onions and stir well.
8.
Add chicken broth, white vinegar, and soy sauce to the skillet. Stir to combine.
9.
Bring the mixture to a simmer and cook for 5 minutes, until the sauce thickens slightly.
10.
Place the fried pork cutlets on top of the sauce in the skillet.
11.
Cover the skillet and let it simmer for 5 minutes, allowing the flavors to meld together.
12.
Serve the Hungarian Katsudon over cooked rice, garnished with chopped parsley.

Treat your ingredients with care...

Pork cutlets — Make sure to pound the cutlets to an even thickness for even cooking.
Hungarian paprika — Use high-quality Hungarian paprika for authentic flavor.
Rice — Cook the rice according to package instructions for the best texture.

Tips & Tricks

For extra crispiness, double coat the pork cutlets in flour and egg.
Adjust the amount of Hungarian paprika according to your spice preference.
Serve the Hungarian Katsudon immediately to enjoy the crispy texture of the pork cutlets.

Serving advice

Serve the Hungarian Katsudon hot over a bed of cooked rice. Garnish with chopped parsley for a pop of freshness.

Presentation advice

Arrange the pork cutlets on top of the rice and pour the flavorful onion sauce over them. Sprinkle some additional Hungarian paprika and parsley on top for an appealing presentation.