Bakony-style pork cutlet with nokedli

Bakony pork cutlet is the meatier, heartier version of the mushroom-and-sour-cream Bakony ragout. Served with fresh nokedli it is a proper Sunday lunch.

1. Pound the 600 g pork cutlets, then season with salt and pepper.

2. Sear both sides quickly in the 3 tablespoons hot sunflower oil, then take them out.

3. In the fat left behind, sweat the 2 finely chopped onions until glassy.

4. Add the 250 g sliced button mushrooms and braise them tender over a medium heat.

5. Take it off the heat, stir in the 1 tablespoon paprika, pour in a little water, return the meat and braise it tender under a lid over a low heat for about 40 minutes.

6. Mix the 200 ml sour cream smooth with the 1 tablespoon flour, fold it into the sauce and simmer together carefully.

For the nokedli:

7. Mix the 300 g flour with the 3 eggs, the 1 teaspoon salt and the 100 ml water into a thick, lump-free batter.

8. Drop it into hot salted water and, when the dumplings rise, drain them.

9. Serve the tender pork cutlet with the mushroom-and-sour-cream sauce and the fresh nokedli.

Tip: Pork cutlet needs longer braising than chicken – do not rush it, that is when it turns truly tender.