Puszta Cutlet with Spicy Letcho and Parsley Potatoes

Pat cutlets on both sides between plastic wrap until soft and season with salt and pepper on both sides. Coat both sides lightly with mustard.

Heat a little oil in a frying pan, brown cutlets in it on both sides. Remove the cutlets, keep them warm, reserving the juices.

For the letcho, quarter peppers, remove seeds and rinse. Cut the quartered peppers into strips. Cut peppers in half, remove seeds and slice.

Pour hot water over tomatoes and peel, then halve and cut flesh into wedges.

Peel onions and garlic clove, chop finely. Fry onions in a frying pan in a little oil, remove from heat, add paprika powder and paradeis pulp.

Pour in soup, add pepperoni, paprika, garlic, rosemary, thyme and the tomatoes. Simmer for about 10 minutes until soft.

Add the meat to the letcho and cook for another 10 minutes.

For the potatoes, lightly fry the potatoes in butter or oil in a frying pan. Add finely chopped parsley and mix well.

Arrange on plates and serve.

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