Written by Sona Cernovska
This is a recipe for an unusual cutlet prepared in the Brno style, stuffed with peas. A cutlet coated in breadcrumbs and fried in oil is one of the most popular and typical dishes in the Czech Republic. You can use any kind of meat you like.
For more information about the South Moravian Region, from which this recipe comes, click here.
Cutlets
2 pork cutlets
1/4 lb fully cooked smoked ham or Canadian bacon
2 eggs
1/4 cup pickled peas
oil for frying
butter
salt to taste
Coating the cutlets
all-purpose flour
1 egg
plain breadcrumbs
Dice the fully cooked smoked ham or Canadian bacon. Melt the butter in a pan and add the ham and peas. Warm the mixture and add the eggs. Allow the mixture to set.
Tenderize the cutlets and season them with salt. Put the prepared mixture on a half of each slice of the meat. Fold the empty half of the meat over the other half with the mixture and secure the edges of the meat together with wooden toothpicks.
Coat the stuffed cutlets in the flour, then in the whisked egg seasoned with salt, and then in the plain breadcrumbs. Fry the cutlets in the oil. Remove the toothpicks and cut the prepared cutlets in half before serving. Serve with potatoes.
