Uhlan Pork Cutlet Pockets with MushroomsBeginner
Main dishOther cuisinesPork

Uhlan Pork Cutlet Pockets with Mushrooms

Not rated yetRate it

Juki ułańskie are stuffed pork cutlets prepared from pork loin filled with mushrooms and onion, then breaded and fried until golden. Meat is pounded thin and folded to create a pocket that keeps filling inside during frying. Mushrooms add aroma and moisture while crispy coating contrasts with juicy interior. Dish is hearty and traditionally served with potatoes or cabbage salad.

By Karel R.
Total50 mins
Prep30 mins
Cook20 mins
Servings4
DifficultyBeginner

Preparation

7 steps · tap a step to mark it done

  1. Slice pork loin into portions and pound each piece thin. Season meat on both sides with salt and black pepper.

  2. Clean mushrooms and chop finely. Peel onion and dice small.

  3. Heat a small amount of oil in a pan. Add onion and sauté until soft and translucent. Add mushrooms and cook until moisture evaporates and mixture becomes aromatic. Allow filling to cool slightly.

  4. Place mushroom filling on one side of each pork slice. Fold meat over filling to form a pocket and press edges gently to seal.

  5. Prepare three bowls with flour beaten eggs and breadcrumbs. Coat each pocket first in flour then in egg and finally in breadcrumbs.

  6. Heat oil in a wide pan over medium heat. Fry cutlets on both sides until golden brown and cooked through. Adjust heat so coating browns evenly without burning.

  7. Remove cutlets and drain briefly on paper towels. Serve hot. ENJOY!

Cook’s note

Pounding meat evenly helps it cook uniformly.
Cooling filling slightly prevents meat from tearing.
Oil should be hot but not smoking before frying.
Cutlets are best served immediately after frying.

Made it? Rate this recipe

Your rating helps other home cooks. Sign in to rate.

You might also like

More Main dish recipes