Main dishes

Breaded pork cutlets baked in mustard and ketchup sauce

Pork cutlets coated in breadcrumbs and egg, fried briefly and baked under foil in a sauce of mustard, ketchup and butter. Ready in 40 minutes; serves 6.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
30 min
Temperature
220 °C (425 °F)
Servings
6 servings
Difficulty
Medium
Cuisine
Slovak
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These baked pork cutlets with mustard and ketchup are made in an unusual way: they are fried first and then finished in the oven in a spicy sauce. Pounded cutlets from the pork leg are coated first in breadcrumbs and only then in egg, fried briefly, and arranged at a slant on a baking sheet. A sauce of hot water, mustard, ketchup, butter and pepper is poured around them, and they are covered with aluminum foil and baked for about half an hour at 220 °C (425 °F). You can prepare chicken breasts the same way; the recipe makes six servings.

Ingredients

Sauce

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Instructions

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  1. Cut the meat into cutlets, pound them, season with salt, coat them in breadcrumbs, and pound them again.

    Beat the eggs, season lightly with salt, and coat the breaded cutlets in the egg.

  2. Fry the cutlets in oil right away, and as soon as they are browned, arrange them at a slant on a baking sheet.

    Put all the ingredients for the sauce in a bowl and pour hot water over them so the butter melts.

  3. Pour the prepared sauce around the cutlets, cover with aluminum foil, and bake for about 30 minutes at 220 °C (425 °F).

    Breaded pork cutlets baked in mustard and ketchup sauce

Tip: Press the foil tightly around the edges of the baking sheet. At 220 °C (425 °F) the sauce would otherwise evaporate quickly, and the cutlets would dry out on the sheet instead of turning tender.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
434 kcal
Protein
32 g
Carbohydrates
15 g
of which sugars
2.7 g
Fat
27 g
of which saturates
8.6 g
Fiber
1.2 g
Salt
2.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Pečené bravčové rezne s horčicou a kečupom

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