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    Home » Recipes » Main Courses

    Ground Pork Cheese Schnitzel (Czech Holandsky rizek)

    Published: Mar 18, 2020 · Modified: Dec 11, 2022 by Petra Kupská

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    I’ve got another quintessential Czech dish for you – „holandsky rizek“, translated in English as Dutch or Holland Schnitzel. I guarantee you'll enjoy this recipe!

    Fried ground pork cheese schnitzel (Czech holandsky rizek) served with mashed potatoes.
    Table of Contents hide
    ➜ What Is Holandsky rizek?
    ➜ Ingredients
    ➜ Instructions
    ➜ Serving
    ➜ Pronunciation
    ➜ Cook’s Tips
    ➜ FAQs:
    Ground Pork Cheese Schnitzel (Czech Holandsky rizek)

    ➜ What Is Holandsky rizek?

    Holandsky rizek (Czech Dutch or Holland Schnitzel) is a breaded and fried ground pork schnitzel with grated cheese. Result? Juicy inside, surrounded by a crispy, golden crust.

    For making holandsky rizek, use fattier meat; a shoulder of pork is ideal.

    Holandsky rizek goes best with mashed potatoes.

    ➜ Ingredients

    Ground pork cheese schnitzel ingredients, inclusive captions.

    To make Czech ground pork cheese schnitzel, you will need:

    • Ground (minced) pork; fattier, e.g. pork shoulder is a good choice
    • Semi-hard cheese; grated, 45 % fat, e.g. Cheddar; in the Czech Republic, we use Gouda or Edam (Dutch cheeses)
    • Salt
    • Black pepper; freshly ground
    • Cold milk; for a juicier texture
    • Parsley; fresh leaves, chopped
    • Fat; for frying. The best fat is pork lard, which could be substituted by Canola or sunflower oil.

    ✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.

    ➜ Instructions

    STEP 1: Before you start making ground pork schnitzel, heat the oven to 300°F (150°C)—patties are baked in the oven after frying to become juicier.

    STEP 2: Put ground meat, grated cheese, chopped parsley, and cold milk in a bowl. Add salt and pepper. Mix using your hands; work quickly. The mixture needs to stay cold.

    Making ground pork cheese schnitzel (Czech Holandsky rizek).

    STEP 3: Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.

    STEP 4: Prepare two shallow plates and one bowl. Put the flour on the first plate and the breadcrumbs on the second one. Whisk the eggs in the bowl using a fork. Salt them a bit.

    Coat the prepared patties in the following order: 1) flour, 2) beaten eggs, and 3) breadcrumbs (see photos below).

    Breading schnitzels in flour, beaten eggs and in breadcrumbs.

    STEP 5: Heat a thick layer of lard or canola in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.

    Frying breaded ground pork schnitzels in a pan.

    STEP 7: Put the finished patties in a baking dish and place them for twenty minutes in the preheated oven. This step will ensure that the meaty patties are well cooked through.

    Fried ground pork cheese schnitzels, arranged in a white tray.

    ➜ Serving

    Ground pork schnitzel with cheese goes best with mashed potatoes. The Czechs like to add one or two dill pickles.

    If you are serving the schnitzel right out of the pan, feel free to cut it in half. You will see the juices oozing out of the freshly fried schnitzel.

    Ground pork cheese schnitzel halved, served with a mashed potatoes on a white blue plate.

    ➜ Pronunciation

    I made a short audio clip of myself saying the Czech word "holandský řízek."

    ➜ Cook’s Tips

    • If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
    • A well-prepared schnitzel should be juicy, not dry inside. This is done by selecting the right kinds of cheese and meat.
    • For coating, I use a piece of parchment paper instead of shallow plates; it works perfectly for me!
    • Serve immediately when the cheese is still melted inside.

    ➜ FAQs:

    Which meat is best for ground pork schnitzel?

    You’ll need fatty pork to make a ground pork schnitzel. The meats most commonly used in the Czech Republic include pork shoulder, often combined with pork belly.

    Which cheese to use?

    It’s important to use fatty, semi-hard cheese so that the schnitzel is juicy. We use Gouda or Edam in the Czech Republic, whose fat percentage is about 45 percent.

    Best fat to fry schnitzel

    Ground pork schnitzels taste best when fried in pork lard. However, vegetable oil is also an option.


    More schnitzel recipes:

    • Chicken schnitzel
    • Pork schnitzel – Czech řízek
    • Wiener schnitzel

    Tried this recipe?

    Leave a review down in the comments! ⭐⭐⭐⭐⭐

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    Ground pork cheese schnitzel halved, served with a mashed potatoes on a white blue plate.

    Ground Pork Cheese Schnitzel (Czech Holandsky rizek)

    Learn how to make authentic Czech „holandský řízek“ the way Czechs make it.
    Print Pin
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Baking in oven: 10 minutes
    Total Time: 1 hour 10 minutes
    Servings: 6
    Calories: 428kcal
    Author: Petra Kupská
    Prevent your screen from going dark
    Course: Main Course
    Cuisine: Czech
    Keyword: dutch schnitzel, holandský řízek, holland schnitzel

    Ingredients

    Holandské řízky

    • 1 and ⅓ pounds pork shoulder (600 g) ground
    • 5 ounces semi-hard cheese (140 g) shredded, app. 45 % Edam, Gouda, Cheddar
    • ⅓ cup milk cold
    • 2 Tablespoons parsley leaves chopped
    • 1 teaspoon salt
    • ½ teaspoon pepper ground

    Coating

    • ¼ cup flour
    • 2 eggs
    • ¾ cup breadcrumbs

    For frying

    • ½ cup pork lard or vegetable oil

    Instructions

    • Before you start making ground pork schnitzel, heat the oven to 300°F (150°C)—patties are baked in the oven after frying to become juicier.
    • Put ground meat, grated cheese, chopped parsley, and cold milk in a bowl. Add salt and pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
    • Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
    • Prepare two shallow plates and one bowl. Put the flour on the first plate and the breadcrumbs on the second one. Whisk the eggs in the bowl using a fork. Salt them a bit.
    • Coat the prepared patties in the following order: 1) flour, 2) beaten eggs, and 3) breadcrumbs.
    • Heat a thick layer of lard or canola in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
    • Put the finished patties in a baking dish and place them for twenty minutes in the preheated oven. This step will ensure that the meaty patties are well cooked through.

    Notes

    • Makes 6-8 pieces, depending on their side.
    • SERVING: Ground pork schnitzel with cheese goes best with mashed potatoes. The Czechs like to add one or two dill pickles.
    • If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
    • For coating, I use a piece of parchment paper instead of shallow plates; it works perfectly for me!

    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

    Nutritional Estimate pro portion

    Calories: 428kcal | Carbohydrates: 15g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 673mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 0.5mg | Calcium: 201mg | Iron: 2mg
    Do you like the recipe?I would be happy for your feedback! Please, rate the recipe and share your opinion or questions in comments bellow. Thank you very much.

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    Hi there, I’m Petra, a self-taught home cook and a Czech mom of two teen boys with more than 20 years of cooking experience. I am here to share traditional recipes from the Czech Republic, a small country in the very heart of Europe.

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