Rántott Hús

Method

Pound the meat cutlets to even thickness of approximately 1cm using a meat mallet. Mix the flour with half the salt and pepper in one shallow dish. In a second dish, beat the eggs with a splash of water. Combine breadcrumbs with remaining salt, pepper, and paprika in a third dish. Coat each cutlet in flour, shaking off excess, then dip in egg, and finally press firmly into the breadcrumb mixture on both sides. Heat the oil in a large heavy frying pan to 170-180°C (test with a small bread cube which should brown in 60 seconds). Fry the cutlets for 3-4 minutes per side until golden brown and cooked through, working in batches to avoid overcrowding. Drain on kitchen paper and serve hot with lemon wedges, typically accompanied by boiled potatoes or a fresh salad.