Traditional Czech Řízek

Czech řízek served with potatoes, dill pickles and wedges of tomatoes.

Vepřový řízek is the authentic Czech name for schnitzel made from pork. It is coated in flour, beaten eggs, and breadcrumbs, then golden-fried in a generous layer of fat.

Course Main Course

Cuisine Czech

Keyword breaded pork, řízek, schnitzel

Prep Time 15

Cook Time 30

Baking 20

Total Time 1 5

Servings

Calories 278kcal

Author Petra Kupská

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

Cups - Metric

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!

Nutrition