May not be the real deal, but the concept is great, and so is the taste!
I love meals like this, and most of you already know that : )
Just look at my other food photos, right? It just has to have that artistic touch, must be interesting, and of course, taste great! I can’t get the right salami for this cutlet here, the recipe calls for Slavonian kulen, so I hope I am not offending the Croatian traditional dish by substituting it with country ham slices. I wish I didn’t have to. I have other meats in mind for next time. For those interested more in who this Baron was, you can get that info here. Interesting, he is considered to be the father of military music…
Baron Trenk Cutlets
For 4 cutlets you’ll need:
4 pork cutlets (beat them until thin)
1 hard boiled egg, cut into quarters
4 Tbsp of Ajvar (Red pepper spread, I make my own)
8 slices of Slavonian kulen, or something like that
Salt to taste
2-3 Garlic cloves
Some oil for frying
1 hot pepper (optional)
½ lb mushrooms
1 Tsp of Vegeta seasoning
2 Tbsp of sour cream
1 Tsp of corn starch
Some vine if you like at the end
On each cutlet spread a Tbsp of Ajvar, put 2 slices of Slavonian kulen (or what I did, I put the slice of country ham), and a quarter of egg. Roll it up, secure with a toothpick. Season with salt a bit, and fry, turning often to ensure they’re cooked evenly. Add diced hot pepper, and continue to fry adding some water occasionally, until done.
Take the cutlets out on a plate, and in the same pan stir in minced garlic, add Vegeta seasoning, mushrooms, and if necessary more water. Now put the cutlets back in the pan, and stir for a minute or so all together. You can now add some vine, if you like, and then combine it all with sour cream mixed with corn starch. Garnish with parsley - if you like. Serve with mashed potatoes (traditionally served with them), or rice. It is delicious! Enjoy!