Hungarian Fillet of Pork – (Magyaros szűzpecsenye)

Hungarian Fillet of Pork  -  (Magyaros szűzpecsenye)
2 pieces of pork fillet (1 1/4 – 1 1/2 lb), salt, 2 1/4 lb potatoes, 10 tablespoons prepared lecsó (see recipe Lecsó), 1/2 bunch of parsley, oil to fry the meat and the potatoes

Remove the film from the meat, cut into 12 round slices, flatten a bit with a mallet, add salt and maybe some black pepper. Cook the potatoes in their skin in salted water. Peel them, cut into 1/8” thick slices. Fry the meat slices in some oil, 3 minutes per side, drip off excess oil. Fry the potatoes in the oil used for the meat or deep-fry them in a separate pan. Drip off oil, add salt then mix in the hot lecsó. Put a heap of it on every plate, arrange the meat slices on the top, and sprinkle with finely chopped parsley. You can round out the taste by frying a bit of bacon to prepare the lecsó.

Preparation time: 1 hour
One serving: 2885 kJ/690 kcal