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