Entree: Czechia – Bohemia – Řízek (Schnitzel breaded cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 min

Total 30 min

Ingredients

- 4 pork cutlets, boneless, approx. 6 oz (170 g) each (such as pork loin cutlets)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 tbsp (30 ml) milk
- 2 cups (180 g) fine dry breadcrumbs (fresh or store-bought)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) lard or clarified butter (for shallow frying), more as needed
- Lemon wedges
- Fresh parsley for garnish (optional), about 2 tbsp (8 g)

Instructions

1. Place each pork cutlet between sheets of plastic wrap and gently pound with a meat mallet to an even thickness of about 1/4 inch (6 mm). Season both sides with 1 tsp (5 g) salt and 1/2 tsp (1 g) pepper.
2. Set up a dredging station: one shallow bowl with 1 cup (125 g) flour, one bowl with 2 large eggs beaten with 2 tbsp (30 ml) milk, and one plate with 2 cups (180 g) breadcrumbs.
3. Heat a wide skillet over medium heat and add enough lard or clarified butter so the fat is about 1/8–1/4 inch (3–6 mm) deep; heat to 325–350°F (160–175°C) — fat should shimmer but not smoke.
4. Dredge each cutlet first in flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally coat evenly with breadcrumbs, pressing gently to adhere.
5. Fry cutlets in batches, cooking 2–3 minutes per side until golden brown and cooked through (internal temperature ~145°F / 63°C), adjusting heat as needed to avoid burning the crumbs. Add more fat between batches if necessary.
6. Transfer cooked řízky to a wire rack or paper towel–lined plate to drain briefly. Season lightly with additional salt if desired.
7. Serve immediately with lemon wedges and a sprinkle of fresh parsley. Traditional accompaniments include boiled potatoes or potato salad.