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.
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.