Recipe - Anna Cutlets

2 Bonefree cuts of pork; e.g.
cutlets, 150 grammes apiece
200 g Sliced mushrooms; (canned or
deepfrozen mushrooms can
be used)
400 g Peeled potatoes; in thin
slices
Butter for frying
Salt and pepper as desired

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"Allt om Mat" is a leading Swedish food magazine. We were immensely proud
when it published our recipe for Anna cutlets in the early 1970s. (We also
appreciated when the magazine, 25 years later, included a link to our
recipe collection see AoM #17, 1997.) It is a very convenient dish, can
be prepared long in advance with everything contained in one pot.

1.Fry the mushroom slices briefly in a hot fryingpan.

2.Place the pork cuts in a buttered gratin dish and cover them with the
mushrooms, then put the potato slices on top in a even layer.

3.Use salt and pepper as desired, then top with very thin slices of butter.

4.Cook in the oven at 200 225 oC for 45 minutes.
Serve together with a tomatolettucecucumber salad.
Posted to recipeludigest by LSHW shusky@erols.com on Feb 17, 1998