The Chew: Hungarian Pork Cutlet Sandwich Recipe

The Chew: Hungarian Pork Cutlet Sandwich

When pulling recipes from the vault, Mario Batali reached in and grabbed a recipe from 1979. He wanted to share a recipe for a Hungarian Pork Cutlet Sandwich, explaining that he most often had it very early in the morning as soon as the Hungarian butcher shop near Rutgers University opened. If you’re willing to wait in line at 5 AM for a sandwich, then it must be pretty darn good! He joked that the butchers would laugh at him for using panko bread crumbs in this recipe, but he loves the crunch!

To find out how to make this tasty recipe at home, click next page.

The Chew: Hungarian Pork Cutlet Sandwich Recipe Ingredients

• 1 C flour
• 2 tsp hot paprika – divided
• 3 large eggs
• 2 tbsp parsley – chopped
• 4 soft hoagie rolls – toasted
• kosher salt and freshly ground black pepper
• 4 pork loin cutlets – pounded to 1/4-inch thick
• 2 tsp sweet paprika – divided
• 2 C panko bread crumbs
• sweet and hot mustard – to serve
• vegetable oil – for frying

For the Hungarian Pickled Slaw:

• 1/2 C pickled cherry peppers – sliced thin
• 1/4 C carrot – peeled, shredded
• 2 tbsp red wine vinegar
• 1/2 C pickled Hungarian hot peppers + brine – sliced thin
• 12 C pickled cucumber – sliced thin
• 1 C green cabbage – shredded
• 1 tsp red pepper flakes

The Chew: Hungarian Pork Cutlet Sandwich Recipe Directions

1. Get your dredging station ready by arranging three shallow baking dishes, one with flour, a tsp of hot paprika and a tsp of sweet paprika, the second with beaten eggs, and the third with panko breadcrumbs mixed with the rest of the paprika and parsley, seasoned with salt and pepper
2. Season the pork with salt and pepper
3. Use tongs the dredge the pork in the flour, shaking to remove any excess
4. Dip into the egg, then dredge in the seasoned panko bread crumbs, shaking to remove any excess
5. When coated, remove the pork cutlet to a plate
6. In a large saute pan, add 1/2-inch vegetable oil and heat over medium-high
7. Add the breaded pork and cook for 3-5 minutes per side, until golden brown and cooked through
8. Remove the cutlets to a baking sheet fitted with a baking rack

To Assemble:

1. Spread the mustard on a toasted hoagie roll
2. Put the cutlets on top of the mustard, then add the Hungarian pickled slaw

For the Hungarian Pickled Slaw:

1. In a medium bowl, add the pickled Hungarian hot peppers, pickled cucumbers, pickled cherry peppers, shredded carrots, green cabbage, 2 tbsp Hungarian pepper brine, and 2 tbsp of the red wine vinegar
2. Season with crushed red pepper