Schnitzel

Name: Schnitzel (Řízek/Rezeň)
Cuisine: Czech
Ingredients: 4 pork fillets or tenderloins, about 600 g/1 lb 6 oz (roughly 150 g/5 oz each); 4 pork fillets or tenderloins, about 600 g/1 lb 6 oz (roughly 150 g/5 oz each); salt; 200 g/7 oz/1¾ cups plain (all-purpose) flour; 2 eggs, beaten; 250 g/9 oz/3½ cups dried breadcrumbs; 500 ml/17 fl oz/2¼ cups vegetable oil; lemon slices, to garnish; potato salad and a creamy cucumber salad, to serve; potato salad and a creamy cucumber salad, to serve

Řízek/Rezeň

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This is one of the most popular dishes across both countries – pork is the most common option but chicken and veal can also be used. The traditional accompaniment is a potato salad, an indispensable part of the cuisines.

Ingredients

4 pork fillets or tenderloins, about 600 g/1 lb 6

Europe
Slovakia
Czech Republic
Eastern Europe

Method

Season the pork with salt and tenderize by putting it between two sheets of clear film (plastic wrap) and pounding it with a rolling pin into thin fillets.
Put the flour on a plate, the eggs in a shallow bowl and the breadcrumbs on another plate.