A recipe for Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)! Thin pieces of pork are coated in flour, egg, and breadcrumbs, then pan-fried until golden.
While Schnitzel may be one of the most well-known of the breaded meat cutlets, the Czech Republic has an equally delicious version made with pork known as Smažený Vepřový Řízek or simply Řízek.
Slices of pork are pounded until thin, coated in flour, egg, and breadcrumbs, then fried until crisp and golden. This particular recipe calls for vegetable oil, but they can also be fried in pork fat.
Serve the Řízek hot with fresh parsley, lemon slices, and mashed/boiled potatoes (vařené brambory) or potato salad (bramborový salát).
Some recipes call for marinating the pork cutlets in lemon juice for up to 30 minutes before breading.
This dish can also be made with chicken- Smažený Kuřecí Řízek. I came across another interesting variation from The Czech Guide to Cooking called Holandsky Řízek (Dutch Schnitzel). Instead of a pounded pork cutlet, ground pork is mixed with gouda cheese, breaded, and fried until golden. It isn’t actually a Dutch dish, but gets its name from the addition of the gouda cheese.
If you are looking for something meat-free, try Smažený Sýr- breaded and fried cheese (Edam, Hermelín, or Niva) served with tartar sauce, lemon, and potatoes.
If you somehow happen to have leftover Řízek, they are quite delicious as a sandwich filling.
Looking for more recipes featuring pork?
Try my
- Xiao Long Bao (Chinese Soup Dumplings)
- Chorizo Mac and Cheese
- Bún Thịt Nướng (Vietnamese Grilled Pork with Rice Noodles)
Smažený Vepřový Řízek (Czech Breaded Pork Cutlet) Recipe
Adapted from Czechmate Diary
Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)
Ingredients
- 4 pork cutlets
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 cup breadcrumbs
- 1/2 cup vegetable oil
For serving:
- Potatoes boiled, mashed, or salad
- Lemon slices
- Fresh parsley
Instructions
- Cover a sturdy work surface with plastic. Add a pork cutlet, then top with another piece of plastic. Pound the pork until it is 1/4 inch thick. Repeat with other cutlets.
- Add the flour to a wide, shallow bowl. In another bowl, beat the eggs with the water and salt. Add the breadcrumbs to a third bowl.
- In a large skillet, add the vegetable oil over medium heat.
- Coat a pounded pork cutlet in the flour, then the egg. Let the excess egg drip off, then coat thoroughly in the breadcrumbs. Fry in the hot oil until golden, then flip to cook the other side, 3-4 minutes per side. Repeat with remaining pork.
- Serve hot with potatoes, parsley, and lemon slices.
Lisa | Garlic + Zest
I made pork cutlets not too long ago and my family loved them! I think this is a great option for a weeknight dinner!
Luci {Luci's Morsels}
This looks so hearty and tasty! I can’t wait to try it out – thanks for sharing!
Natalie | Natalie's Food & Health
I’m very familiar with fried pork cutlet served with mashed potatoes…. Here in Croatia it’s very popular dish 🙂 These looks absolutely delicious. Yum!
Tara | Deliciously Declassified
Yum! These look simple and delicious. I’ve only done this with chicken – would love to try it with pork.
Fiona Saluk
I often stray from pork simply based on flavor preference for chicken, and I like that you provided chicken as an alternative but this looks so delicious I feel like I’ll have to give in and go buy some pork! When I visited Prague years ago I remember having lots of dumplings but I somehow missed out on this delicacy! I’ll have to go back and try it.
Lauren @ Sew You Think You Can Cook
So simple yet so delicious
Tom Misik
I know and love this Czech dish because I was born and raised in Prague(Praha), Czech republic. There is one important step most receipes don’t mentioned. Atfer pounding the meat, make 1/4 inch cuts on the edges around the meat to prevent the cutlets from crawling up when pan fried. There is also a nice addition to this dish: “Sweet paprika, cream and mushroom sauce”(Pilz Rahm Soße in German) . Just brown onion and bacon in oil, then add sweet Hunrarian paprika and mushrooms, When mushroons are soft (after a couple minutes) stir in heavy whipping cream to thicken the sauce, Just pour over the pork and enjoy!
Tara
Hi Tom! Thank you so much for all the tips! I definitely need to make this again soon.