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6.4.11

DUBARRY PORK CUTLETS


This is a magnificent dish and is well worth serving it to company. The recipe comes from my sister in law Ili. Ili is a great cook, her breads, cakes and confectionery is nothing short of exceptional. Ili made this for a large family gathering a couple of decades ago following the baptism of her youngest child, Kati. Embarrassingly I had several rather large helpings and decided then that this has to be among the best things I have ever eaten. I made it several times since and every time I marvel at the complex flavours and textures of this wonderful dish. Some people sprinkle breadcrumbs on the top, but I prefer mine without them. I like to use marble cheddar. It gives the sauce a nice colour, but the flavour is milder than with true cheddar cheese. Any mild semi hard cheese would work, except of course mozzarella. Never add mozzarella.

6 slices of lean pork chops, de-boned
1 large cauliflower
salt
flour
1/2 cup oil for frying

BÉCHAMEL
8 Tbsp butter
1/2 cup flour
1/2 cup milk
1 cup whipping cream
1 cup sour cream
3 egg yolks
1-1/4 cups Canadian marble cheddar cheese, grated
salt and pepper to taste
1/2 tsp nutmeg, ground

• Trim off the fat and pound the pork chops thin with a meat tenderizer.
• Sprinkle the chops with salt and drench them with flour.
• Fry the chops in 1/2 cup of oil until golden. Place chops on a plate and set it aside.
• To make the béchamel, melt the butter on low heat.
• Stir in the flour.
• Add the milk gradually before the flour begins to brown.
• Keep stirring until the béchamel thickens.
• Sieve the béchamel into a pot.
• Stir in most of the grated cheese, reserving 3 Tbsp for the top.
• In a small bowl combine the whipping cream, sour cream and egg yolks.
• Add the whipping cream mixture to the béchamel.
• Season béchamel with salt and pepper and add the ground nutmeg.
• Spread out 1/4 cup of the sauce in the baking dish.
• Arrange cutlets on the top and set aside.
• Separate the cauliflower into large florets.
• Bring a medium large pot of water to boil.
• Drop the cauliflower florets with the stems down into the boiling water.
• Cook the florets until almost tender.
• Remove the cauliflower florets with a slotted spoon.
• Arrange florets on top of the chops.
• Pour the remaining sauce over the cauliflower.
• Sprinkle the top with the reserved grated cheese.
• Bake at 350F for 20 minutes.
• Serve with mashed potatoes.

     

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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