Slovak Schnitzel

Name: Slovak Schnitzel (Černohorský Rezeň)
Cuisine: Czech
Ingredients: 4 large skinless chicken breast fillets (about 150 g/5 oz each); 2 potatoes, peeled and finely grated; 2 eggs; 15 ml/1 tbsp dried marjoram; 1 garlic clove, peeled and crushed; 100 ml/3½ fl oz/scant ½ cup milk about 115 g/4 oz/1 cup plain (all-purpose) flour, plus extra for dusting; 100 ml/3½ fl oz/scant ½ cup milk about 115 g/4 oz/1 cup plain (all-purpose) flour, plus extra for dusting; 100 ml/3½ fl oz/scant ½ cup vegetable oil; 150 g/5 oz/1¼ cups grated cheese, such as Edam or Cheddar; 150 g/5 oz/1¼ cups grated cheese, such as Edam or Cheddar; 150 g/5 oz/1¼ cups grated cheese, such as Edam or Cheddar; salt and ground black pepper; salt and ground black pepper; chips (French fries) or fried potatoes, tartar sauce and salad, to serve; chips (French fries) or fried potatoes, tartar sauce and salad, to serve; chips (French fries) or fried potatoes, tartar sauce and salad, to serve; chips (French fries) or fried potatoes, tartar sauce and salad, to serve; chips (French fries) or fried potatoes, tartar sauce and salad, to serve

Černohorský Rezeň

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This kind of schnitzel, wrapped in a flour and potato dough, comes from the western part of Slovakia near the mountains, hence its name Černohorský, which refers to this region.

Ingredients

4 large skinless chicken breast fillets (about 150 g/5 oz each)
2

Europe
Czech Republic
Slovakia
Side dish
Eastern Europe

Method

Tenderize the chicken by putting it between two sheets of clear film (plastic wrap) and pounding it with a rolling pin into thin fillets.
Mix the potatoes in a bowl with the eggs, marjoram, crushed garlic and a pinch of salt and pepper. Gradually add milk and enough flour to make a thick dough. Divide the dough into four pieces and roll or pat each out until la