Thank God it's weekend again, time for some comfort food and I don't care if I spend more time in the kitchen.
I like this Hungarian dish, called Mátrai borzaska which got its name after the funny crispy coating made of grated potatoes egg and flour. This crispy potato breaded pork is so filling, then you don't need to worry about garnish... simply just serve it with salad or pickles.
- 2 slices of pork loin
- 300 g potatoes
- 2 tbsp flour + flour to cover the meat
- 1 egg
- Salt, pepper
- 3 cloves of garlic
- 2 tbsp olive oil
- 4 tbsp crème fraîche
- Grate the peeled potatoes and sprinkle them with salt.
- The water will come out from the potato pieces in a few minutes. If it happened, let's squeeze the water out of the potato, then place it into a bowl.
- Add a pinch of salt, pepper, and the egg, and finally incorporate the flour.
- Tenderize the pork slices, sprinkle them with salt and pepper on both sides.
- Crush the garlic in a mortar or your garlic presser.
- I didn't touch the raw meat with my teaspoon till I poured the garlic-oil portions on the slices, because later we will use the leftover garlic, so it shouldn't contain any part of raw meat!
- After that add the olive oil.
- Slightly brush one side of the pork slices with the oily garlic, then cover the meat with flour.
- Finally, cover them with the potato-egg-flour mixture on both sides and around the edges.
- Fry them in oil till the potato jacket will be golden brown, but do it on medium heat, slowly because the meat shouldn't stay raw in the middle! For me, it took about 10 minutes to fry them ready to serve.
- Let the ready meat slices rest on a chilling rack for a minute, and the coat will stay crispy.
- In the meantime mix the leftover oily garlic into the crème fraîche.
- Spread some of the crème fraîche on the top of the coated meat slices, grate some cheese on the top and serve it with fresh salad or pickles.
- If you would like to, you can place the meat with the garlic-flavoured crème fraîche and cheese on top into the oven and bake them till the cheese will melt on the top. It's up to you which version would you like to see on your plate!