Smith-style cutlets: A new twist on a classic dish

Even for the biggest fans of breaded pork cutlets, this dish can get a little boring. You don't have to give up on it; just change it up a bit. Recently, I remembered smith-style cutlets. Try this variant of breaded pork cutlets, and you won't be disappointed. My family always asks for seconds.

The name suggests these cutlets are hearty enough to fill you up. "Smith-style" means they're made for hard-working people. This pork cutlet is prepared with a few additional ingredients, making the dish more nutritious than just a fried piece of breaded meat.

When you plan for Smith-style cutlets, you can easily skip the soup. Potatoes and a light salad, like one made from young cabbage or cucumber, will be enough. Everyone will be satisfied and full. For the cutlets, you should buy high-quality pork. It is best not to store it too long in the fridge, as fresh pork has the most flavour. Ideally, it would help to fried the cutlets on the day you purchase the meat.

The additions to Smith-style cutlets might not be very surprising, but they pair well with pork. It's onions, mushrooms, and cheese, which create a crispy "crust" on the cutlet. For that to happen, you need to choose a hard, yellow cheese. Gouda, Emmental, or Edam will work well. The cutlets are baked in the oven, allowing all the flavours to meld nicely. In the recipe, they are pre-fried only in flour. However, if you like breadcrumbs, you can prepare the pork cutlets this way too.

Ingredients:

• 4 slices of pork loin,
• 250g mushrooms,
• onion,
• 8 slices of yellow cheese,
• 2 tablespoons flour,
• oil or another frying fat,
• salt, pepper,
• a sprig of rosemary, optional.

Method:

1. Cut the mushrooms into slices and the onion into thin strips. Sauté them until golden on a well-heated fat.
2. Pound the pork loin slices and season with salt and pepper.
3. Dredge the pork cutlets in flour and pre-fry on each side in heated fat.
4. Grease a baking dish and place the cutlets side by side.
5. Place a layer of mushrooms and onions on each cutlet.
6. Place the dish in an oven preheated to 180 degrees Celsius for 10 minutes. Towards the end of baking, top the cutlets with pieces of cheese and add a sprig of rosemary.