Fried pork cutlets of Makó

by | Oct 20, 2023 | Meat dishes

These fried pork cutlets were inspired by Makó, a town in Csongrád-Csanád county, which is famous for its unique onions that have been grown in the region for more than one hundred years. Unfortunately, the size of the red onion growing areas around Makó has dropped to a fraction in recent years due to climate change.

There are two features, which makes this recipe interesting. One is that the pork cutlets are coated in a thick and salted pancake batter, which contains a considerable amount of sautéed onions, scallions and garlic. The other is the goulash paste (gulyáskrém) used to spread the cutlets before dipping into the batter.

Goulash paste is made from raw peppers, tomatoes, onions and aromatic spices, and it enhances various dishes, including stews, soups, meats, and vegetables, in Hungarian cuisine. If you can’t obtain goulash paste, feel free to use any pepper and tomato based paste or sauce instead.

Fried pork cutlets from Makó
Fried pork cutlets of Makó – photo:


  • 6 boneless pork cutlets (each weighing 100 g / 3 1/2 oz)
  • 80-100 g (3 – 3 1/2 oz) mild goulash paste (or any tomato and red pepper / paprika based paste or sauce)
  • 300 g (~2 1/3 cups) + 4-5 tbsp flour
  • 300 ml (~1 1/4 cups) milk
  • 3 eggs
  • 2 medium onions
  • 2 scallions
  • 2 cloves of garlic
  • a small bunch of parsley leaves, finely chopped
  • salt and pepper to taste
  • oil or lard for deep-frying
Goulash paste - Gulyáskrém
Goulash paste mild – Gulyáskrém – photo:

Pound the cutlets with a meat tenderizer until thin. Spread goulash paste on both sides of the cutlets, and put them into the fridge while preparing the batter and frying the onions. (Goulash paste is salted, so there’s no need to salt the meat.)

Chop the onions, scallions and garlic cloves. In a pan heat a tablespoon of lard and sauté the onions, scallions and garlic while sprinkling some salt over them. Once it’s done, stir in the finely chopped parsley. Set aside.

In a mixing bowl whisk together 300 grams / 2 1/3 cups of flour, eggs and milk. Add sautéed onions to the batter, and season with salt and pepper.

Heat lard or oil for deep-frying. Dredge each cutlet in flour (4-5 tbsp), shake off any excess flour, then dip them into the batter to cover them evenly, and place in the hot lard / oil immediately. Fry until golden brown (1,5-2 minutes per side). Serve them hot with your favorite side dish or salad.

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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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