rántja

Rántja is a Hungarian culinary term referring to a breaded and fried cutlet or slice of meat or cheese. It is a very common dish in Hungarian cuisine, often served as a main course. The most popular variations include rántott csirke (fried chicken), rántott sertés (fried pork), and rántott sajt (fried cheese).

The preparation typically involves coating a thin slice of meat or cheese in flour, then in beaten egg, and finally in breadcrumbs. This mixture is then pan-fried in oil or lard until golden brown and crispy on both sides. The exact cut of meat can vary, but pork loin, chicken breast, and sometimes veal are commonly used. For rántott sajt, firm cheeses like Edam or Trappista are preferred to prevent them from melting out completely during frying.

Rántja is usually served with a side dish, such as krumplipüré (mashed potatoes), sült krumpli (fried potatoes), or rizs (rice). A popular accompaniment is tartármártás (tartar sauce) or a simple lemon wedge. It is considered a comfort food and a staple in Hungarian households and restaurants. The simplicity of its preparation and the satisfying texture and flavor have made rántja a beloved dish for generations.