Ondráš-Style Pork Roast Cutlet With Side Salad

Prepare the ingredients. Prepare all the ingredients and preheat the oven to 90 C 👩‍🍳✨

Score the membrane on the chops. Score the membrane on the chop at about 1 cm intervals so the meat does not curl during frying 🥩

Pound and season the meat. Pound the meat, season with salt and pepper 🥩

Grate the potatoes finely and coarsely. In a large bowl, grate half of the potatoes finely and the other half coarsely 🥔

Prepare the potato batter with spices. Add the eggs, flour, salt, pepper, marjoram, and grated garlic and mix everything thoroughly 🥚🧄

Fry the meat between layers of batter. Heat lard or oil in a pan, spread a layer of batter, add a slice of meat, cover with another layer of batter, and fry over medium heat for about 5-6 minutes on each side until golden brown 🥔

Bake the Ondrash in the oven. Transfer the finished Ondrash to a baking sheet lined with paper or a tea towel and keep in the oven at 90 C for at least 15 minutes, or add more gradually 🥔

Cut the tomatoes in half. Cut the tomatoes in half 🍅

Slice the cucumber. Slice the cucumber 🥒

Mix the vegetables with the salad. Mix with the salad, season with salt, and drizzle with olive oil 🥗

Serve. Serve 🍽️✨