Hungarian Breaded Pork Schnitzel (Rántott hús)

Name: Hungarian Breaded Pork Schnitzel (Rántott hús)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Hungary
Ingredients: 4 boneless pork loin cutlets, about 1 1/2 lb (680 g) total; 1 tsp (6 g) fine salt; 1/2 tsp (1 g) freshly ground black pepper; 1/3 cup (40 g) all-purpose flour; 2 large eggs; 1 cup (100 g) fine dry breadcrumbs; 1 1/2 cups (360 ml) neutral oil or lard, for shallow frying; 1 lemon, cut into wedges, to serve

Rántott hús Say it: RAHN-tott hoosh

By the Passport Plate editors. Published November 9, 2026.

Jump to recipe Pin it

Rántott hús is Hungary’s beloved breaded pork schnitzel, a thin cutlet coated in flour, egg and dry breadcrumbs and shallow-fried until crisp and golden. It is the centerpiece of the Hungarian Sunday lunch, often appearing after soup and served with boiled, mashed or fried potatoes, pickles and a wedge of lemon. The meat stays juicy under a crackly crust, with a simple seasoning that lets the pork shine. It is comfort food at its most straightforward, and every Hungarian family has its own way of frying it.

Hungarian Breaded Pork Schnitzel (Rántott hús)

Rántott hús

Pronounced RAHN-tott hoosh

Serves: 4
Prep: 20 min
Cook: 20 min
Total: 40 min
Level: Easy

Dairy-free

Also nut-free.

Allergens: contains gluten, egg. Check labels on packaged ingredients.

Ingredients

4 servings

4 boneless pork loin cutlets, about 1 1/2 lb (680 g) total
1 tsp (6 g)6 g (1 tsp) fine salt
1/2 tsp (1 g)1 g (1/2 tsp) freshly ground black pepper
1/3 cup (40 g)40 g (1/3 cup) all-purpose flour
2 large eggs
1 cup (100 g)100 g (1 cup) fine dry breadcrumbs
1 1/2 cups (360 ml)360 ml (1 1/2 cups) neutral oil or lard, for shallow frying
1 lemon, cut into wedges, to serve

Method

Pat the pork cutlets dry and pound each between two sheets of plastic wrap to an even 1/4 inch (6 mm) thickness. Season both sides with the salt and pepper.
Put the flour in one shallow dish, beat the eggs in a second dish, and spread the breadcrumbs in a third.
Dredge each cutlet in the flour, shaking off the excess, then dip it in the egg and let the excess drip back into the dish. Press it into the breadcrumbs until evenly coated, with no bare patches.
Set the coated cutlets on a rack or plate and let them rest for 10 minutes while the oil heats; this helps the crust stay in place.
Pour the oil into a large heavy skillet to a depth of about 1/4 inch (6 mm) and heat over medium-high to 350°F (175°C). The oil is ready when a breadcrumb dropped in sizzles immediately.
Fry the cutlets in batches, without crowding, for 2 to 3 minutes per side, until deep golden brown and crisp at the edges and the pork is just cooked through. Adjust the heat so the crumbs do not darken too fast.
Drain the schnitzels on paper towels and keep them warm while you fry the rest.
Serve hot with the lemon wedges for squeezing over the crisp crust.

Regional variant: Veal Schnitzel (Rántott borjúhús)

Use 4 thin veal cutlets, about 1 1/4 lb (570 g) total, in place of the pork. Pound them very thin, season, and coat exactly as above. Fry in lard or oil at 340°F (170°C) for about 2 minutes per side so the lean meat stays juicy.

Cook's notes

Pound the cutlets to an even thickness so they cook at the same rate and the crust does not burn before the center is done.
Use one hand for the dry coatings and one for the egg to keep the breadcrumbs from clumping.
Fry in batches and let the oil return to 350°F (175°C) between batches; crowding steams the crust instead of crisping it.

Serve with

Boiled, mashed or fried potatoes, pickled cucumber, and lemon wedges; a simple green salad also works.

Make ahead and storage

Bread the cutlets up to 4 hours ahead and refrigerate uncovered; fry just before serving. Leftovers keep for 2 days in the fridge and reheat on a rack in a 350°F (175°C) oven until crisp.

Hungarian Breaded Pork Schnitzel (Rántott hús)