Dubarry pork cutlets

by | Dec 2, 2022 | Meat dishes

In Hungary Dubarry pork cutlets often turn up on the menus of takeaways and restaurants, and they also gained popularity in home cooking. The culinary term Dubarry indicates a variety of dishes made with cauliflower, which is covered with white sauce and grated cheese. It was named after Madame Jeanne Bécu, Comtesse du Barry, who was the official mistress of the ill-fated king, Louis XV. It’s not quite clear why Madame du Barry was the eponym of those dishes, according to some sources the white cauliflower florets might be reminiscent of her large powdered wigs.

Dubarry recipes usually call for cooked cauliflower, however, I prefer to roast it in the oven. I pre-fry the flattened lean pork chops, then I cover them with the roasted cauliflower florets and a thick bechamel sauce, which is topped with grated cheese. Feel free to use any type of semi-hard cheese with a mild flavour.

Dubarry pork cutlets
Dubarry pork cutlets – photo: zserbo.com
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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