Letcho cutlet

45 min


Letcho cutlet



  • 4 slices of pork chop

  • 1 large head of red onion

  • 5 pointed peppers

  • 5 tomatoes

  • 1 tablespoon Hungarian paprika

  • salt to taste

  • pepper to taste

  • 125 g buckwheat

  • 1 small piece of fried bacon



Season the pieces of meat with salt and pepper, then pre-fry both sides in a pan for a few minutes. Set aside on a baking tray.

Fry the diced onion in the remaining fat. Add the Hungarian paprika and stir well, do not let it burn, so add the sliced bell peppers soon.

Then add the chopped tomatoes. After reheating, season with salt and pepper to taste. From here on it will be ready in a few minutes. Divide between the meat slices and cook together under the lid for 25 minutes and until the meat is well cooked.

The buckwheat is also quick to cook, just wash it and put it in double the amount of water and cook for 15 to 20 minutes.