Authentic Czech Řízek: Breaded Pork Cutlet Recipe

Ingredients

  • 4 pork cutlets
  • 1 cup all-purpose flour
  • 2 eggs
  • 2 cups breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 cup vegetable oil for frying
  • 2 lemons, cut into wedges, for garnish

Steps and instructions

  1. Place each pork cutlet between two pieces of plastic wrap and pound them using a mallet until they are about 1/4 inch thick.
  2. In three separate shallow plates, place the flour, beaten eggs, and breadcrumbs respectively.
  3. Season the pork cutlets with salt and pepper on both sides.
  4. Dredge each pork cutlet first in the flour, shaking off the excess, then dip in the beaten eggs, and finally coat it with breadcrumbs.
  5. In a large skillet, heat the vegetable oil over medium-high heat.
  6. Fry the breaded pork cutlets in the hot oil until they are golden brown and crispy on both sides, about 4-5 minutes per side.
  7. Once cooked, place the pork cutlets on a paper towel-lined plate to drain off excess oil.
  8. Serve the pork cutlets hot, garnished with lemon wedges.

Tools for making

  • Plastic wrap - used to pound the pork cutlets
  • Mallet - used to pound the pork cutlets
  • Shallow plates - used for coating the pork cutlets in flour, beaten eggs, and breadcrumbs
  • Large skillet - used for frying the breaded pork cutlets
  • Paper towels - used to drain excess oil from the cooked pork cutlets
  • Lemon wedges - used for garnishing the cooked pork cutlets

Recipe variations

  • Use chicken cutlets instead of pork cutlets for a different flavor.
  • Instead of using all-purpose flour, try using almond flour or cornmeal for a gluten-free option.
  • Experiment with different seasonings such as paprika, garlic powder, or dried herbs to add more flavor to the crust.
  • For a healthier option, bake the breaded cutlets in the oven instead of frying them.
  • Try using different types of bread or crackers for the breadcrumbs, such as panko, whole wheat breadcrumbs, or even crushed cornflakes for added texture.
  • Add grated Parmesan cheese or herbs to the breadcrumbs for extra flavor.
  • For a meat-free alternative, substitute the pork cutlets with tofu or seitan and follow the same breading and frying process.

Recipe overview

Indulge in the traditional Czech culinary delight - Řízek! This recipe offers you a step-by-step guide to prepare this classic dish, made of tender and juicy pork cutlets coated in crispy breadcrumbs. The cutlets are pan-fried until golden brown and served with a squeeze of fresh lemon. A simple yet delicious meal, Řízek is perfect for a family dinner or a special occasion. This recipe serves 4 and takes about 30 minutes to prepare. Prepare yourself for a flavor journey to the heart of Czech cuisine!

Common questions

  1. How can I make the pork cutlets tender? - Pound the pork cutlets until they are about 1/4 inch thick to ensure tenderness.
  2. Can I use a different type of meat? - Yes, you can use chicken or veal instead of pork if you prefer.
  3. Can I bake the breaded cutlets instead of frying? - Yes, you can bake them in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping them halfway through.
  4. What can I serve with Řízek? - Řízek is traditionally served with mashed potatoes, steamed vegetables, or a fresh salad.
  5. Can I make the breadcrumbs at home? - Yes, you can make breadcrumbs at home by toasting stale bread and then grinding it in a food processor or blender.

Serving dishes and utensils

  • Meat mallet - Used to pound the pork cutlets to an even thickness.
  • Shallow plates - Used to hold the flour, beaten eggs, and breadcrumbs for the breading process.
  • Large skillet - Used for frying the breaded pork cutlets.
  • Paper towels - Used to drain excess oil from the cooked pork cutlets.
  • Lemon wedges - Served as a garnish with the pork cutlets.

Origin stories

Řízek is a beloved staple of Czech cuisine, but its roots trace back to the Austrian dish, Wiener Schnitzel. When Austria was part of the Austro-Hungarian Empire, the dish made its way to the Czech lands, where it was enthusiastically adopted and adaptively transformed. The most notable difference is the meat used; while the Austrians strictly use veal for their Schnitzel, the Czechs are more flexible, using pork, chicken, or even turkey for their Řízek. This is a testimony to the Czech people's resourcefulness and adaptability, making the most out of the ingredients available to them. And so, the Řízek became an integral part of Czech culinary tradition, enjoyed by both residents and visitors alike due to its scrumptious simplicity. In fact, it is said that you can't truly say you've visited the Czech Republic until you've savored a Řízek paired with a glass of traditional Czech beer.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.