Czech Schnitzel - Pork Rizek
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.
Servings: 4
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.