Ingredients

  • 800 g of pork loin
  • 200 g of cheese
  • 600 g of potatoes
  • 200 ml of milk
  • 250 g of sour cream
  • 10 g of butter
  • 5 cloves of garlic
  • 1 g of nutmeg
  • Salt, pepper, and paprika powder – to taste

For the coating:

  • Classic 1400 Ditrói breadcrumbs
  • 2 eggs
  • All-purpose flour – as needed
  • Cooking oil – as needed

Linked product

Tápérték 100 grammban
  • Energy value: 360 kcal / 1527 kJ
  • Fat: 1.4 g
  • Carbohydrates: 72 g
  • Protein: 13 g
  • Fiber: 4.2 g
  • Salt: 1.7 g
  • 500g
  • 1kg
  • 5kg
  • 30kg
Classic 1400
  • Cooking time
    75 min
  • Skill level
    Doable
  • Linked product
    Classic 1400

Slice the pork loin and gently pound each slice until it has an even thickness. Season with salt, pepper, and paprika powder.

Grate the cheese, place it inside each pork slice, and roll them up tightly.
Peel, wash, and slice the potatoes into even rounds, about 4 mm thick. In a bowl, mix the sour cream with the milk, crush in the garlic, and season with nutmeg.

Grease an ovenproof dish with butter. Layer the potato slices in the dish with a slight overlap. Season each layer with salt and pepper, then pour the garlic sour cream–milk mixture over the top. Bake in a preheated oven at 180°C for about 40–45 minutes, until the potatoes are soft and lightly browned.

Prepare the coating: place the flour and the breadcrumbs in separate bowls or plates, beat the eggs in another bowl, and heat the oil in a frying pan to about 180°C (you can check with a kitchen thermometer).
Dip each cheese-filled pork roll first in the flour, then in the beaten egg, and finally in the Ditrói breadcrumbs, coating evenly. Fry in the hot oil until golden brown.

Serve the breaded pork rolls with the potato gratin.

Enjoy!