This is my lazy day breaded pork chop. The natúr szelet is also one of the components of the iconic Erdélyi Fatányéros. I keep telling myself to gather a few people and make a traditional Fatányéros. I had it a few times in restaurants, but it always looked like a lot of work. Picture it! Three variously prepared fried meats arranged in a circle on a large wooden tray with an omelet and and a slice of bacon pinned through with a pocket knife, and the various sides, the salads and pickles spilling all around the meats. Google fails to impress with visual clues... they don't make the Fatányéros like they used to. So until I do it up right, you just have to take my word for it. In the meantime here is one from Fatányéros.4 lean boneless pork steaks
1 cup flour
oil to fry
salt to taste
pepper to taste
• Trim off all the fat and lay a couple of steaks on a cutting board.
• Cover with plastic wrap.
• Pound out very thin with a meat tenderizer.
• Season both sides with salt to taste.
• Add the flour to a square baking pan. Since the fillets are large, the handiest for this purpose is a square baking pan.
• One by one dip the pork fillets into the flour, fully covering on both sides.
• Transfer fillets to a dry tray.
• Place the largest skillet on medium heat. I use a heavy stainless steel skillet, but you can use a wide bottomed heavy pot too, something suitable for deep frying.
• Add about an inch of oil to the pan and heat it up.
• Gently slide the fillets into the hot oil and fry them to a nice golden colour.
• Sprinkle with ground pepper to taste.
