Czechs love Řízky, breaded pork slices fried to golden perfection. Řízky, also known as schnitzels, often appear on lunch menus across the country, but they are just as simple to make at home. Heat up your pan and follow along-I will show you how to bring this Czech classic to your kitchen!
➜ What is řízek?
Vepřový řízek (plural: řízky) is a traditional Czech schnitzel made from a thin slice of pork, typically about ½ inch thick. The meat is pounded until tender, then coated in three layers-flour, beaten eggs, and breadcrumbs. It is pan-fried in a generous amount of fat on both sides until golden brown and crisp.
Interested in Czech cuisine? Discover more authentic Czech food!
➜ Why the word schnitzel?
The word "schnitzel" comes from German, and its use in the Czech Republic reflects historical and cultural influences. Today, the Czech Republic borders both Germany and Austria, where schnitzels (such as Wiener Schnitzel) are traditional dishes. In the past, a significant German minority lived in the Czech lands, and Czechs adopted some original German dish names as their own-schnitzel and strudel among them.
➜ Which pork cut makes the juiciest schnitzel?
Schnitzel can be made from various pork cuts, but in the Czech Republic, the three most popular are pork leg (kýta), pork loin (kotleta) and pork collar (krkovice), all boneless. Pork leg is the leanest, pork loin has a bit more fat for tenderness, and pork collar is the most marbled, making it especially rich and juicy.
In my family, schnitzel made from pork leg was always considered a bit dry. Since fat adds flavor and juiciness, we usually used pork loin when I was growing up. Then I met my husband, whose family always made schnitzel from pork collar. That changed everything. The result was so juicy and full of flavor that it quickly became our favorite.
In this recipe, I show you how to make schnitzel using pork collar, just the way we enjoy it at home. I like to buy a whole piece and slice it myself to control the thickness. If the collar seems too fatty, I simply trim it to my liking.
If you prefer a leaner version, pork loin cutlets are a great alternative. I also tried a few pork tenderloin cutlets (panenka) left over from the day before, and they worked well too, especially for those who prefer less fat.
➜ Ingredients
✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.
Let's make Czech řízky for dinner! Here is what you will need:
- Pork collar - my personal favorite cut for making řízek
- Salt - to season the slices of pounded pork
- Fat - to fry řízek in a pan. I use lard (sádlo), which is a great and widely accepted option. The most authentic choice is probably clarified butter (přepuštěné máslo), a tradition that comes from Viennese cuisine. If you do not have either of these fats on hand, canola oil (řepkový olej) is a suitable alternative.
For breading
- All-purpose flour - always the first step
- Eggs - lightly beaten with a fork. Do not add salt; simply use them as they are.
- Breadcrumbs - Czech breadcrumbs (strouhanka) are made from dried white bread, most commonly rohlíky or housky rolls. A good alternative abroad is a French baguette. The bread must be thoroughly dried in advance to allow for easy grating. I make my own breadcrumbs using a hand-cranked rotary grinder with a drum insert-similar to the kind used for grating cheese.
➜ How to make Czech řízek
STEP 1: Pound a pork slice gently with a meat tenderizer-season with salt from both sides.
STEP 2: Coat the meat three times: Firstly in flour (photo 1), then in beaten eggs (photo 2), and lastly in breadcrumbs (photo 3).
STEP 3: Fry the breaded řízky on both sides in a pan with a generous layer of fat, preheated over medium-high heat. They should turn a light golden color. The cooking time depends on the thickness of the slices, but it usually takes about 3 minutes per side.
NOTE: You need quite enough fat while schnitzels are frying, they should "swim" in the fat.
→ What to do when breadcrumbs fall into the pan and start burning - After frying a few řízky schnitzels, some breadcrumbs often fall off and remain in the hot fat. If you continue frying, these crumbs can burn and turn black, affecting both the taste and appearance of the next batch. That is why it is important to remove them between batches.
The easiest way to do this is with a flat wooden spatula. Gather the crumbs to one side of the pan, then carefully wipe them out with a paper towel. Just be careful-the fat is hot!
STEP 4: Here is an extra step for an even better schnitzel: While you are frying the schnitzels, preheat the oven to 250°F (120°C). As soon as they are done frying, place them in a baking dish and finish in the oven for about 20 minutes.
For the best results, use a baking dish with a rack. Placing the schnitzels on the rack allows excess fat to drip off and helps the breading stay crisp and well-adhered to the meat.
MY TIP: Try adding a few slices of unsalted butter on top of the cutlets before placing them in the oven-they will take on a whole new depth of flavor!
➜ Czech "trojobal"
Coating the řízek must be done in a specific order-you cannot change the steps. In Czech, this method is called "v trojobalu", meaning "triple coating."
It is not just řízek that is prepared this way. Another beloved Czech classic, smažený sýr (fried cheese, or smažák), is also made using the triple-coating method.
You could say that anything fried v trojobalu holds a special place in the hearts of us Czechs!
TIP: Řízky Schnitzels are highly appreciated by children and adults alike. A typical řízek is made from pork. However, the chicken breast fillet variant is very popular, especially with children. Chicken schnitzel (in Czech "kuřecí řízek") is similar to chicken nuggets, just in an XXL version. It is especially loved by children.
➜ Traditional serving
Mashed potatoes or plain boiled potatoes drizzled with melted butter pair best with řízky. For a more elegant Sunday lunch, parsley potatoes are a popular choice.
Garnish the řízky with slices of lemon and sprigs of fresh parsley. Dill pickles are also a common condiment in Czech cuisine.
Řízky are especially popular at Christmas time and are often served on Christmas Eve with traditional Czech potato salad. You can read more in the article What Do Czechs Eat at Christmas?
Potato salad is considered a national treasure in the Czech Republic. Families often compete over who has the best recipe-it is a true point of pride.
➜ Heading out? Pack a schnitzel sandwich!
Just tuck a schnitzel between two slices of bread, spread a little mustard if you like, and add a few dill pickles. Simple, tasty, and perfect to take on the go. It is a traditional Czech snack for trips - almost everyone packs one!
More Czech classic recipes:
- Vepřové výpečky - pork roast with knedlíky and spinach
- Šunkofleky - ham and noodle casserole
- Rajská omáčka - Czech famous sweet tomato gravy
- Vepřenky - delicious pork patties
➜ Pronunciation
Czech is probably the only language that uses the letter ř-and it loves to use it a lot! That is why řízek can be tricky for foreigners to pronounce.
The IPA pronunciation is [ˈr̝iːzɛk], and for an even better idea, I recorded a quick audio of vepřový řízek (pork schnitzel). Click and listen!
Tried this recipe?
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📖 Recipe
Traditional Czech Řízek
Tap or hover to scale
Ingredients
- 1 pound pork collar or pork loin cutlets
- 1 cup breadcrumbs
- 2 eggs
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- lard (or canola oil, clarified butter)
- lemon slices, green parsley to garnish - optional
- dill pickles optional
Instructions
- Pound the meat: Slice 1 pound pork collar and gently pound each slice with a meat tenderizer until about ¼ inch thick. Season both sides with salt.
- Coat the meat: Prepare three shallow bowls-one with ⅓ cup all-purpose flour, one with 2 eggs, beaten, and one with 1 cup breadcrumbs. Dredge each slice first in flour, then dip into the beaten eggs, and finally coat with breadcrumbs. Press gently to help the coating stick.
- Fry the schnitzels: In a large non-stick pan, heat a generous layer of lard over medium-high heat. Fry the breaded schnitzels on both sides until light golden, about 3 minutes per side depending on thickness.
- Finish in the oven: While frying the schnitzels, preheat your oven to 250 °F. Once fried, place the schnitzels in a baking dish and bake for 20 minutes.
Notes
- The basic recipe makes about 4-6 slices of řízky.
- SERVE: Serve řízky with mashed potatoes, parsley potatoes or plain boiled potatoes drizzled with melted butter. For a traditional Czech Christmas Eve dinner, serve řízky with potato salad.
- Garnish each řízek with a wedge of lemon and a sprig of fresh parsley. Dill pickles make a popular Czech side as well.
- When baking in the oven, add a few slices of unsalted butter on top of the řízky schnitzel before placing them inside-they will take on a whole new depth of flavor!
- What to do when breadcrumbs burn in the pan: After frying a few řízky, some breadcrumbs may fall off and burn in the hot fat, affecting the taste and look of the next batch. Remove them between batches using a flat wooden spatula, then carefully wipe them out with a paper towel. Be cautious-the fat is hot!
Peter says
Oh my goodness, this was a delicious recipe! I have had various schnitzels (German and Iranian versions) but this was the first time I had it with pork and I loved it! The pork came out very tender and juicy, with a wonderfully crisp crust! I served it with lemon slices to squeeze on top, with boiled Yukon Gold Potatoes (topped with butter and sour cream) and a salad on the side. A wonderful weekend meal, perfect on this rainy day!!! Thanks for the lovely recipe, I will be trying another from your site this week sometime!! 🙂
Petra Kupská says
Ahoj Peter, thank you so much for your kind and encouraging words! My dad used to make the best schnitzels in our house, and he liked to use pork chops the best. He always pounded the slice of pork thoroughly so that it was really thin. Often the řízek was so big it barely fit on the frying pan! Best wishes, Petra
Ashley says
Schnitzel is a classic! I always enjoy making it with my family, and then having a good time eating it together. In my opinion, its crispiness pairs really well with french fries or boiled potatoes.
Petra Kupská says
Ahoj Ashley, thank you for your comment 🙂 In the Czech Republic, schnitzel is most often accompanied by boiled or mashed potatoes. When we want to make the meal more festive, we serve řízek / schnitzel with potato salad (bramborový salát).
Annabel Birchak says
Ahoj Petra! Thank you so much for making this blog! I am always looking for genuine Czech Recipes and yours are the truest!!! I have visited Czech Republic. My father is Czech and he lives in Brno currently with my brother. Today, I will try making veprovy rizek, but I have made your brambory salat many times and before the year is over, I plan to make my favorite Svíčková na smetaně with your recipe of course ;)!!!
Petra Kupská says
Ahoj Annabel, thanks a lot for your lovely comment! I am happy you like Czech cuisine (and the recipes posted here on my blog as well 😉 Brno is a very nice city with rich cultural traditions and very kind people. I hope you enjoyed your stay there! And if you want any help with Svickova, feel free and contact me; I will be happy to help.
Best wishes, Petra
JF says
Enjoyed looking over your recipes. Unfortunately for me, every summer when we visited my Czech grandparents, my grandmother felt obligated to cook only “American style” meals so I only ever had a very few Czech foods, but I understand from a cousin she was a whiz at baking Czech pastries as well, which she never did during the summers.
Petra Kupská says
Oh, I hear you! 🙂 Grandmothers always try to do what they think is best for their loved ones. Next time, try to get your granny to cook something from traditional Czech cuisine. I'm guessing it might be pork roast and dumplings, a great Czech culinary treasure!
Petra Cook says
For those in Britain Pork Shoulder Steak is fabulous as is marbled with fat and so juicy. I make them in oven though as that is how we do it in our family back in Silesia, also for practical reasons as I make a lot in one go as I need the hob space for other cooking. Definitely dinner party favourite!
Jim M Hazdra says
Hi Petra,
I came across your recipes looking for something special. Both my grandparents are Czech. My grandmother Frances (Dvorak), Robert Hazdra.
When I would visit my grandparents, my grandmother made what she called, bohemian rye bread that had both white and rye together and it was the best ever. I was wondering if you had any recopies that would be similar?
Thanks,
Jim
Maruš says
We always make řízky for Xmas dinner and few times during the year. All in the family loves it. Thank you Petra
Petra Kupská says
How lovely! Řízky are such a classic, and especially special at Christmas. I am so glad your whole family enjoys them—thank you!