Pork Schnitzel
(Vepřový řízek)

A popular Czech dish, Vepřový řízek is crispy on the outside and tender on the inside. They can also be eaten cold as a snack.

Photo of Rizek



  1. Cut pork roast into 6 slices, each 3/4 inch.
  2. Pound each slice with the toothed side of a meat mallet until each is about 1/4 inch thick.
  3. Salt and pepper each slice on both sides.
  4. Lightly beat eggs to combine.
  5. Dredge each slice in flour and completely coat.
  6. Dip each slice in eggs and completely coat.
  7. Dredge each slice in breadcrumbs and completely coat.
  8. Pour 3/8 inch of oil into a large frying pan and heat until a pinch of the coating sizzles and floats to the top.
  9. Turn down heat slightly and carefully add one or two pork slices to pan (they shouldn't be crowded).
  10. Fry until golden brown on both sides, turning only once.
  11. Drain on paper towels.
  12. Serve with Lemon, Tartar Sauce, and Potato Salad or Boiled Potatoes
Makes 6 servings