DUBARRY PORK CUTLETS – DUBARRY SERTÉSSZELET

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 in 1988, following the baptism of her youngest child, Kati. Embarrassingly I had several rather large helpings and decided then and there 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 top, but I prefer mine without it. 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 of course, except mozzarella. Never add mozzarella.

There it is 1988 Budapest - Dubarry Pork Cutlets on the table with my relatives

DUBARRY PORK CUTLETS

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.