Come and taste a delicious specialty that comes from Moravia and Silesia, the historical regions of the Czech Republic! It's a recipe for garlicky potato pancakes stuffed with chicken steak.
If you were wandering around Moravia, the eastern part of the Czech Republic, and got hungry, you would probably find a dish called "řízek Ondráš" on the menu in a local restaurant.
The word řízek means Schnitzel, and Ondráš is a male name derived from Ondřej (Andrew).
MY TIP: In the Czech Republic, řízek/schnitzel refers to breaded and pan-fried pork.
➜ What to expect from this recipe?
These are wonderfully smelling Czech potato pancakes (bramboraky) seasoned with lots of garlic and marjoram, stuffed with thinly pounded chicken breast steaks, and pan-fried until golden brown.
The meal is served for a satisfying lunch or dinner, usually with sauerkraut or a vegetable homemade salad on the side.
➜ Ingredients
To make chicken stuffed potato pancakes, you will need:
- Chicken breast steaks; sliced about ⅓ inch thick. Instead of chicken, Czechs used to stuff potato pancakes with boneless pork cutlets.
- Lard (Sadlo); or vegetable oil such as sunflower or Canola (rapeseed). Please do not use olive oil, which has a specific taste that is not well suited to this recipe.
For homemade potato pancakes:
- Raw potatoes; Yukon gold or Russet potatoes work perfectly
- All-purpose flour; plain flour in the UK
- Whole milk; hot
- Eggs
- Fresh garlic; the potato batter contains quite a lot of garlic, which needs to be peeled and pressed. If you don't have a garlic press, mash it carefully with a kitchen knife.
- Dried marjoram; a typical Czech herb
- Salt and black pepper; to season
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions with photos
STEP 1: Peel and crush the garlic cloves.
Wash the potatoes, remove their skins, and grate them finely on a hand grater. Squeeze out the excess fluid.
TIP: Learn how shred potatoes in my detailed article!
Put the grated potatoes in a large bowl, and pour the hot milk over them. Add the egg, crushed garlic, dried marjoram, salt, pepper, and flour.
Mix everything until a semi-liquid potato batter forms.
STEP 2: With a meat mallet, pound the chicken steaks. Salt and pepper them on both sides.
STEP 3: Heat a tablespoon of lard or fat in a frying pan over medium-high heat. Fry the chicken steaks until golden brown, about two minutes on each side.
STEP 4: Heat the lard or fat in a nonstick frying pan over medium heat.
Remove the pan from the source of heat, and using a spoon, spread a thin layer of potato batter over the pan bottom. The size of the dough layer should roughly correspond to the size of the chicken steak.
Place the chicken steak on a layer of batter and top the meat with another final layer of potato batter. Return the pan to the stove and slow fry for about four minutes.
Flip carefully and cook for a further four minutes until golden on the other side.
STEP 5: Once the stuffed potato cake is done, transfer it to a plate lined with a paper towel to drain excess fat.
Continue frying until you have used up all the potato batter and prepared chicken steaks.
➜ Serving
Serve the meat stuffed potato pancakes with a scoop of sauerkraut and another vegetable garnish alongside. I recommend getting sauerkraut in a German or Polish deli.
Instead of sauerkraut, a simple vinegar coleslaw will make a good complement to the dish.
Because the dish is very nutritious, you don't need any more side dishes like rye bread or boiled potatoes.
➜ Do I need to pan-fry the chicken breasts beforehand?
The original recipe calls for the raw meat to be fried in a potato pancake. However, it is not easy to correctly estimate the thickness of the steak and the fry time so that the meat is cooked through. It is best to sear the meat in the pan ahead, especially if you are making the recipe for the first time.
➜ Useful tips
- Eat this dish warm; that's how you'll enjoy it best. Simply reheat the cold stuffed potato pancake in the microwave.
- Stir the potato batter each time before using it. If it releases a significant amount of liquid, add a little flour and stir.
- When serving, sprinkle the surface of the potato pancake with chopped green leaves, such as parsley or shaved green onions. The greens create a nice color contrast with the pancake golden crust.
More tasty recipes:
- Potato sauce
- Fried chicken breast with peach
- Easy chicken schnitzel
- Cmunda po kaplicku – potato pancakes filled with smoked meat and sauerkraut
- Meat stuffed potato dumplings – with creamy sauerkraut
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Chicken Stuffed Potato Pancakes (Czech Rizek Ondras)
Ingredients
- 4 chicken breast steaks each about 3 ½ ounces (100 g)
- salt and pepper to taste the chicken steaks
- 5 Tablespoons lard or sunflower/rapeseed oil - to fry the chicken steaks and potato pancakes
Potato batter:
- 1 ½ pounds raw potatoes (680 g) Yukon gold or Russets
- ⅓ cup whole milk (80 ml) hot
- 2 eggs
- 5 cloves garlic
- ½ Tablespoon dried marjoram
- 6 Tablespoons all-purpose flour
- 1 ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Peel and crush the garlic cloves.
- Wash the potatoes, remove their skins, and grate them finely on a hand grater. Squeeze out the excess fluid.
- Put the grated potatoes in a large bowl, and pour the hot milk over them. Add the egg, crushed garlic, dried marjoram, salt, pepper, and flour.
- Mix everything until a semi-liquid potato batter forms.
- With a meat mallet, pound the chicken steaks. Salt and pepper them on both sides.
- Heat a tablespoon of lard or fat in a frying pan over medium-high heat. Fry the chicken steaks until golden brown, about two minutes on each side.
- Heat the lard or fat in a nonstick frying pan over medium heat (one tablespoon pro potato pancake).
- Remove the pan from the source of heat, and using a spoon, spread a thin layer of potato batter over the pan bottom. The size of the dough layer should roughly correspond to the size of the chicken steak.
- Place the chicken steak on a layer of batter and top the meat with another final layer of potato batter. Return the pan to the stove and slow fry for about four minutes.
- Flip carefully and cook for a further four minutes until golden on the other side.
- Once the stuffed potato cake is done, transfer it to a plate lined with a paper towel to drain excess fat.
- Continue frying until you have used up all the potato batter and prepared chicken steaks.
Notes
- Makes 4 stuffed potato pancakes. Serve one potato pancake per person, or two for those who are hungry.
- SERVING: Serve the potato pancakes with a scoop of sauerkraut and another vegetable garnish alongside. I recommend getting sauerkraut in a German or Polish deli.
- Stir the potato batter each time before using it. If it releases a significant amount of liquid, add a little flour and stir.
- When serving, sprinkle the surface of the potato pancake with chopped green leaves, such as parsley or shaved green onions. The greens create a nice color contrast with the pancake golden crust.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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