Entree: Czechia – Central Culinary Region – Řízek (Breaded pan-fried pork cutlets typical of Czech home cooking)

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 15 min

Total 30 min

Ingredients

- 4 boneless pork cutlets, approx. 5 oz (140 g) each
- Salt to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (100 g) fresh breadcrumbs, preferably day-old white bread processed fine
- 1/2 cup (120 ml) clarified butter or lard for frying
- Lemon wedges for serving
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Place each pork cutlet between sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4 inch thickness.
2. Season both sides of the cutlets lightly with salt and the black pepper.
3. Set up three shallow dishes: one with the flour, one with the beaten eggs, and one with the breadcrumbs.
4. Dredge each cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally press into the breadcrumbs to coat thoroughly. Shake off any loose crumbs.
5. Heat the clarified butter or lard in a large skillet over medium-high heat until shimmering but not smoking.
6. Fry the cutlets in batches, 2–3 minutes per side, until deep golden brown and cooked through. Do not overcrowd the pan; add more fat as needed between batches.
7. Transfer cooked cutlets to a rack or paper towel-lined plate to drain briefly. Serve immediately with lemon wedges and a sprinkling of parsley.