Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)

A recipe for Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)! Thin slices of pork are coated in breadcrumbs and pan-fried until golden.

Variations of pork cutlets can be found around the world and I first came across the inspiration for this Smažený Vepřový Řízek (Czech Breaded Pork Cutlet) recipe over on Czechmate Diary (unfortunately no longer active).

The dish is also known as Kotlet Schabowy in Poland, Vyprážaný Rezeň in Slovakia, Schweineschnitzel in Germany, Svinjski Odrezak in Croatia, and Șnițel de Porc in Romania.

It is such a comforting and easy meal with only a handful of ingredients and a bit of prep.

Start by pounding slices of pork until thin, then coat in flour, egg, and finally breadcrumbs. To finish, fry the coated cutlets in oil or lard until crisp and golden before serving warm with fresh parsley, lemon slices, and any desired sides.

Serving Ideas

Smažený Vepřový Řízek can be paired with a variety of sides. When updating these photos in 2026, I served the cutlets with lemon slices, fresh parsley, pickled cucumbers, and Petrželové Brambory (Parsley Potatoes).

Other delicious options include mashed potatoes or potato salad (bramborový salát).

If you somehow happen to have any leftover řízky, they are quite delicious as a sandwich filling.

I made this dish with pork, but it can also be swapped for chicken (kuřecí řízek) or veal (telecí řízek) like the Austrian Wiener Schnitzel. If you are looking for something meat-free, try Smažený Sýr (breaded and fried cheese).

I came across an interesting variation at 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 cheese.

A Few Řízek Tips

For the pork, I used 2 thick boneless pork loin chops (about 1 pound/450 grams) and cut each in half through the center to make 4. You can also use pork neck/collar (krkovice, more marbled) or pork leg (kýta, more lean).

I have seen anywhere from 1/4-1/2 inch (6-12 millimeters) thick for the cutlets. I personally prefer 1/4 inch (6 millimeters) and have included that in the instructions. Adjust the thickness as desired.

A reader in the comments below named Tom recommended to make small slices along the edges around the meat to prevent the cutlets from curling up while frying.

I came across a couple of different ways to season the pork. Some recipes season each side with salt before coating. Others add salt to the egg and milk mixture. When updating this recipe, I opted to salt each side just so I have more control over the seasonings in each individual piece.

After coating the pork cutlets in flour, dust off as much excess as possible before dipping in the egg mixture.

I cooked the pork in oil, but they can also be fried in lard (sádlo) or clarified butter. The temperature should be around 340˚F (171˚C) to give the pork a chance to cook through before the coating darkens too much.

Between batches, remove any leftover pieces of breadcrumbs in the oil. These will continue to darken and may create a burnt taste for the remaining cutlets.

I fried the řízky one at a time to avoid overcrowding. You can also use a larger pan with more oil to fry them in batches.

Looking for more fried cutlet recipes?

Try my:

• Chicken Katsu
• Milanesa a Caballo (Argentinian Milanesa on Horseback)
• Donkkaseu (Korean Tonkatsu)

This recipe was originally posted in November 2016 and updated in February 2026.

Smažený Vepřový Řízek (Czech Breaded Pork Cutlet) Recipe

Adapted from Czechmate Diary

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Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)

A recipe for Smažený Vepřový Řízek (Czech Breaded Pork Cutlet)! Thin slices of pork are coated in breadcrumbs and pan-fried until golden.

Course Main

Cuisine Czech

Keyword cutlet, Czech, Czechia, fried, meat, pork

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 Pork cutlets

Ingredients

• 1 pound (450 grams) boneless pork loin chops about 2 thick pieces
• salt to season
• 1/2 cup (63 grams) all-purpose flour
• 2 large eggs
• 3 tablespoons (44 milliliters) milk
• 3/4 cup (90 grams) fine, unseasoned breadcrumbs
• vegetable oil for frying

For serving:

• Lemon slices
• Fresh parsley

Instructions

• Cut each pork loin chop in half through the center to split them into a total of 4 thinner pork slices.
• Flatten each piece gently with a meat tenderizer or rolling pin between two sheets of plastic wrap or parchment paper until evenly about 1/4 inch (6 millimeters) thick. Make small slits around the edges, particularly along any areas with fat to prevent the cutlets from curling up in the oil.
• Season each side with salt.
• Add the flour to a wide, shallow bowl or plate.
• In another bowl, beat the eggs with the milk.
• Add the breadcrumbs to a third wide bowl or plate.
• In an 8 inch (20 centimeter) skillet or frying pan, pour in vegetable oil until about 1 inch (2.5 centimeters) deep and place over medium low heat.
• Coat a pounded pork cutlet in the flour, dusting off any excess.
• Then, coat the pork in the egg mixture, allowing the excess to drip off, and finally fully cover the pork in the breadcrumbs.
• Once the oil is heated to around 340˚F (171˚C), gently place the coated pork cutlet in the oil and cook until lightly golden, about 2-3 minutes.
• Carefully flip the pork and cook the other side until golden and the center reaches at least 145˚F (63˚C), another 2-3 minutes.
• Transfer the fried pork to a wire rack and repeat with the remaining pork pieces.
• Serve hot with the lemon slice, parsley, and any desired sides.