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Hungarian Caputosh Testa


Servings: Serves 10 to 12 people

1 lb. bacon
1 small head of cabbage
1 lb. bowtie noodles
4 pork chops
2 eggs
1/4 cup milk
seasoned bread crumbs to coat
vegetable oil 


Cook the bacon until it is crisp, then set it aside to cool.

Grate or blend the cabbage, then add it to the same pan you fried the bacon in. Leave in the bacon fat.

Fry the cabbage until it's golden to dark brown (this takes some time), stirring occasionally.

While the cabbage is frying, cook the bowtie noodles.

Once the cabbage is completely fried, crumble the bacon into the cabbage and add to the drained noodles.

Put everything in a baking dish and bake at 350 degrees F for about 15 to 20 minutes until hot all the way through.

While this is baking, dip 4 pork chops in egg and milk, then bread the pork chops in seasoned bread crumbs.

Next, fry the pork chops in a pan just until all the sides are seared.

Place the pork chops in a cast iron pan and place in the oven.

Bake in a 350 degree F oven until done, approximately 20 minutes, based on the size and thickness of the pork chops.

In the last 3 minutes, sprinkle with Parmesan cheese.

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