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.