Puszta-style pork cutlet

Name: Puszta-style pork cutlet
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 6
Ingredients: 2 large onions; 2 red and yellow peppers (approx. 250 g each); 1 green pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 400 g Whipped cream; 125 g Aiwar (spicy); 8 thin pork cutlets (approx. 150 g each); 100 g Flour; 100 g Gouda cheese; 500 g Noodles (e.g. ribbon noodles); 4 Stem(s) Parsley; 7-10 Tbsp Grease

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
225 mins

TOTAL TIME
225 mins

Ingredients

Servings: 6

2 large onions
2 red and yellow peppers (approx. 250 g each)
1 green pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
400 g Whipped cream
125 g Aiwar (spicy)
8 thin pork cutlets (approx. 150 g each)
100 g Flour
100 g Gouda cheese
500 g Noodles (e.g. ribbon noodles)
4 Stem(s) Parsley
7-10 Tbsp Grease

Directions

1
Peel and finely dice the onions. Clean, wash and finely dice the peppers. Mix onions and paprika and season with salt, pepper and paprika. Mix cream and aiwar
2
Wash the meat, dab dry. Season with salt and pepper. Turn meat in flour. Layer meat and paprika mixture in a greased casserole dish (2 litres capacity). Pour over the egg cream and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 2 1/2 hours. In the meantime grate cheese finely. After the baking time, sprinkle the casserole with the cheese and bake at the same temperature for another 20-25 minutes.
3
Cook the pasta in boiling salted water according to the instructions on the packet. Wash parsley, shake dry, put one leaf aside for garnishing and finely chop the rest of the parsley. Pour the noodles into a sieve, quench briefly, drain. Sprinkle casserole with parsley and garnish. Arrange one piece of casserole and noodles with casserole liquid on plates