Smith-style cutlets: A savoury twist on a classic pork dish

The name suggests these cutlets are hearty enough to fill you up. "Smith-style" means for hard-working people. This pork cutlet is prepared with a few additional ingredients, making the dish more nutritious than just a fried piece of breaded meat.

When you plan for smith-style cutlets, you can easily skip the soup. Potatoes and a light salad, such as a young cabbage salad or cucumber salad, will be enough. Everyone will be satisfied and full. For the cutlets, buy high-quality pork. It is best not to store it too long in the fridge, as fresh pork has the most flavour. Ideally, it would be best if you fried the cutlets on the day you purchase the meat.

The additions to Kowalski-style cutlets might not be very surprising, but they pair well with pork. It's onions, mushrooms, and cheese, which create a crispy "crust" on the cutlet. For that to happen, you need to choose a hard, yellow cheese. Gouda, Emmental, or Edam will work well. The cutlets are baked in the oven, allowing all the flavors to meld nicely. In the recipe, they are pre-fried only in flour. However, if you like breadcrumbs, you can prepare the pork cutlets this way too.

Ingredients:

              
• 4 slices of pork loin
• 250 grams of mushrooms
• 1 onion
• 8 slices of yellow cheese
• 2 tablespoons flour
• Oil or another frying fat
• Salt, pepper
• A sprig of rosemary, optional

Method:

1. Cut the mushrooms into slices and the onion into thin strips. Sauté them until golden on a well-heated fat.
2. Pound the pork loin slices and season with salt and pepper.
3. Dredge the pork cutlets in flour and pre-fry on each side in heated fat.
4. Grease a baking dish and place the cutlets side by side.
5. Place a layer of mushrooms and onions on each cutlet.
6. Place the dish in an oven preheated to 175 degrees Celsius for 10 minutes. Towards the end of baking, top the cutlets with cheese pieces and add a rosemary sprig.