Czech Schnitzel – Řízek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat coated in a combination of breadcrumbs, flour, and eggs. The Austrian version is exclusively made with veal. It is one of their unique delicacies. You also often see schnitzel served with a thin slice of lemon.
The Original of Wiener Schnitzel
Wiener schnitzel means “Viennese cutlet” in German, and it is one of Austria’s most traditional and representative dishes. The definition is fiercely protected by Austrian law. If you call your dish Vienna Schnitzel, you have to use veal. If you are using any other type of meat, it should not be called Wiener schnitzel.
How we call this dish in Czech?
We call it Řízek In Czech Republic. The Czech version is occasionally made with veal. We commonly use pork chops or pork cutlets. Chicken or turkey breasts are also frequent and represent a lighter version of this classic dish. If you travel to the Czech Republic, you can see this dish in many restaurants on a menu. This dish is also often prepared as a special family meal.
How do Czechs Eat Schnitzel?
Schnitzel is great hot or cold. Serve with potatoes or fluffy mashed potatoes, homemade potato salad, but also just with bread. You can serve schnitzel for Sunday lunch. Sunday lunch is considered in Czech a special meal.
The most famous way to serve schnitzel is as a snack for a trip. If we traveled far in the car, we would get a schnitzel sandwich, Growing up. The cuts are amazingly versatile. And everyone can prepare them.
Let’s get cooking
There are not many things you needful this recipe. I use my favorite Gluten-Free flour for cooking since we cook Gluten-Free here due to my daughter. Eggs and Gluten-Free bread crumbs. Of course, salt and pepper and meat. This time I am using Pork loin.
What type of meat to choose?
It doesn’t matter what meat you choose. If you prefer pork, poultry, or veal cutlets, it is up to you. I personally use pork loin or chicken thighs.
If you are cutting the meat yourself, pay attention to the thickness of the individual slices. 1/4-inch thickness is best for results and is ideal. Always cut the meat at an angle across the thread and then cut the cuttings’ edges around the perimeter in several places so that the cuttings do not twist when frying.
If you are preparing pork chops, tenderize meat very gently and only on one side. You can use a meat tenderizer or the blunt back of the blade of a larger knife.
Place slices of meat between two plastic foil pieces. You will have less cleaning as the meat won’t be splattering around—season with salt and pepper on both sides.
Dredging technique
The word dredge means to coat an item of food in flour or breadcrumbs before cooking. Dredging with flour is often one of the standard breading procedure steps used mainly to sauté or deep-frying.
Dredging in flour requires the item to have some moisture, which is the case with most food items. It’s a good idea to shake off any excess flour so that the coating doesn’t turn pasty or gummy.
The standard breading technique involves first dredging the item with flour, dipping it in egg wash, and then finally coating it with breadcrumbs. This works because the flour sticks to the food, the egg sticks to the flour, and the breadcrumbs stick to the egg.
Egg-wash
Our thrifty grandmothers diluted the egg with water or milk, but don’t do it. Moisture and extra liquid are what you don’t need when preparing schnitzels. When frying, the moisture turns into steam, which lifts the dredge, and It begins to tear and fall off.
Dredging your meat
To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt and pepper in the first dish, the beaten eggs in the second dish, and the Gluten-Free breadcrumbs in the third dish.
First, add your meat to the flour mix and press flour to your meat. Shake the exec flour. Next, cover with egg-wash and lastly cover well with Gluten-Free breadcrumbs.
Fry your Schnitzel
In a large skillet, heat oil to 350 F. This takes about 8 minutes. Make sure your oil is heatproof, like grapeseed oil or any other frying oil. Make a test to see if your skillet is ready. Drop a pinch to oil to see if it’s going to bubble fast. If yes, you are ready to fry. You can use any heavy bottom skillet you have on hand.
Fry the schnitzel for 3 to 4 minutes on each side or until golden brown. I do not like my schnitzel to swim in oil. I try to use as little oil as possible, but our grandma did use a lot of lard to fry these delicates. You may want to swish them around a little with your fork to make sure they are not sticking to the pan; when done frying, rests your schnitzel on a paper towel to soak some of the oil.
Rule of thumb
Poutry is fully cook when meat registers an internal temperature of 145 F.
Pork is fully cooked when meat registers an internal temperature of 160 F
What is the best oil to use?
The best for frying is ghee, which gives the cuttings an excellent, slightly nutty taste. Also, it does not burn in high temperatures. You can also fry well on lard. Our grandmothers knew well why they used it. Its smoke point in high temperature when it starts to burn is one of the highest. I use gee or grapeseed oil, and I like it for my frying. You can also use an air fryer, which I do not have experience with. That way, I am no help in this area.
Cooking tips
- As with many simple recipes, the ingredients’ quality is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
- Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it.
- Make sure you do not make your meat see-through.
- Avoid old oil or less-than-perfect meat, and observe your schnitzel to avoid burning.
- While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days.
- If you do have many leftover schnitzels, do not fry them all at once. Fry next, say the leftovers to make them fresh.
Can you make vegetarian meal?
Absolutely! You can dredge, just about anything. One of my favorite is EIDAM cheese! You do usually two coats of dredging, that way your cheese does not leak out. Also BREE cheese is delicious, and you will find many restaurants in Czech Republic offering this version on their menu as well.
My mom would also make dredged cauliflower or broccoli, which I never been a fan of.
Can you freeze Schnitzel?
Yes! Prepare the schnitzel, Put into a glass bowl, and separate each piece with parent paper or wax paper.
Place the frozen schnitzel in the refrigerator to thaw about 24 hours before you want to bake it. Then, uncover it and let it come to room temperature as you’re preheating your skillet. Sometimes I dredge in an extra layer of gluten-free breadcrumbs as the original coating is a bit moist. I do not prefer freezing, but it is doable.
Whoala…dinner is ready. I made Turkey Meatloaf and Beef Meatloaf and both are delicious. You will love this recipe for Traditional meatloaf.
Who inspired me?
Suppose you wonder who inspired this delicious recipe. You can find it only inside my head, as I grew up making this dish at home often. It is a staple in the Czech kitchen.
I hope you did enjoy this Gluten-Free recipe. If you try this recipe, let me know! Leave a comment please. Thank you so much!
Other Dinner recipes to try
- Orange Chicken Everybody’s favorite take-out meal made at home.
- Creamy Marsala Chicken Soup This Creamy Chicken Soup is everything you will love…slow simmered into a cozy, creamy, comforting soup. It is the perfect ‘one-pot’ dish. It is easy to make and fast.
Until next time…!
DOBROU CHUT!
© FROMCZECHTOUSA. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.
Czech Schnitzel – Pork Rizek
Ingredients
Instructions
- cut the meat and pay attention to the thickness of the individual slices. 1/4-inch thickness is best for results and is ideal. Always cut the meat at an angle across the thread and then cut the cuttings’ edges around the perimeter in several places so that the cuttings do not twist when frying.
- While pounding the meat, place the cutlets between sheets of plastic wrap for easier cleanup. Use a heavy, flat-surfaced pan to pound if you don’t have a meat mallet.
- Season meat with salt and pepper on each side
- To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt and pepper in the first dish, the beaten eggs in the second dish, and the Gluten-Free breadcrumbs in the third dish.
- First, add your meat to the flour mix and press flour to your meat. Shake the exec flour. Next, cover with egg-wash and lastly cover well with Gluten-Free breadcrumbs.
- In a large skillet, heat oil to 350 F. This takes about 8 minutes. Make sure your oil is heatproof, like grapeseed oil or any other frying oil. Make a test to see if your skillet is ready. Drop a pinch to oil to see if it’s going to bubble fast. If yes, you are ready to fry. You can use any heavy bottom skillet you have on hand.
- Fry the schnitzel for 3 to 4 minutes on each side or until golden brown. I do not like my schnitzel to swim in oil. I try to use as little oil as possible, but our grandma did use a lot of lard to fry these delicates. You may want to swish them around a little with your fork to make sure they are not sticking to the pan; when done frying, rests your schnitzel on a paper towel to soak some of the oil.
- Pork is fully cooked when meat registers an internal temperature of 160 F
- Serve with mashed potatoes or roasted vegetables. Garnish with a slice of lemon
Notes
Cooking tips
- As with many simple recipes, the ingredients’ quality is what will make or break your experience. Buy the best quality meat and ingredients that you can afford.
- Even if you can buy or cut a very thin cutlet, it’s important to pound your meat before breading. In addition to making meat thinner, pounding meat also tenderizes it.
- Make sure you do not make your meat see-through.
- Avoid old oil or less-than-perfect meat, and observe your schnitzel to avoid burning.
- While Wiener schnitzel is a dish best eaten right after cooking, many people enjoy turning leftover cutlets into a sandwich. Once cool to room temperature, refrigerate the schnitzel in an airtight container; reheat gently and eat it within three days.
- If you do have many leftover schnitzels, do not fry them all at once. Fry next, say the leftovers to make them fresh.
One Response