Ground Pork Cheese Schnitzel (Czech Holandsky rizek)

Learn how to make real Czech "Holandský řízek" just like Czechs do. I'll show you the traditional recipe and methods.

Course Main Course

Cuisine Czech

Keyword dutch schnitzel, holandský řízek, holland schnitzel

Prep Time 20

Cook Time 40

Baking in oven 10

Total Time 1 10

Servings

Calories 428kcal

Preheat oven: Before you start making ground pork schnitzel, heat the oven to 300 °F—Holandský řízek patties are baked in the oven after frying to become juicier.
Make a meaty mixture: Put 1 and ⅓ pounds pork shoulder, shredded 5 ounces semi-hard cheese, chopped 2 Tablespoons parsley leaves, and ⅓ cup cold milk in a bowl. Add 1 teaspoon salt and ½ teaspoon bround black pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
Form the schnitzels: Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
Coat the schnitzels: Prepare two shallow plates and one bowl. Put ¼ cup flour on the first plate and ¾ cup breadcrumbs on the second one. Whisk 2 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.
Fry the patties: Heat a thick layer of fat in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
Let the schnitzels finish in the oven: 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.

The basic recipe makes 6-8 pieces of Holandský řízek, depending on their size.
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!