Entree: Czechia – Prague Pub Classics – Řízek (Thin breaded and pan-fried pork cutlet commonly served in Czech pubs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 4 boneless pork cutlets, approx. 6 oz (170 g) each
- Salt and freshly ground black pepper, to taste
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten, about 4.4 oz (125 g) total
- 1 cup (120 g) plain breadcrumbs
- 1/2 cup (120 ml) vegetable oil, for shallow frying (plus more as needed)
- 2 tbsp (30 g) unsalted butter, optional for flavor when frying
- 1 lemon, cut into wedges, for serving
For Czech-style potato salad (bramborový salát) quick version:
- 2 lb (900 g) waxy potatoes
- 1 small onion, finely chopped, about 3 oz (85 g)
- 3 tbsp (45 ml) white vinegar
- 3 tbsp (45 ml) vegetable oil
- 1 tsp (5 g) Dijon or mild mustard
- Salt and black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Prepare potatoes: place whole waxy potatoes in salted water and boil until just tender, about 15–20 minutes depending on size. Drain, cool slightly, peel if desired, and slice into rounds. Toss with chopped onion, vinegar, oil, mustard, parsley, and season with salt and pepper. Keep chilled or at room temperature.
2. Pound and season cutlets: lightly pound each pork cutlet to about 1/4 inch (6 mm) thickness using a meat mallet between plastic wrap. Season both sides with salt and pepper.
3. Bread the cutlets: set up three shallow bowls—flour, beaten eggs, and breadcrumbs. Dredge each cutlet first in flour (shake off excess), then dip in beaten eggs, and finally press into breadcrumbs to coat evenly. Let rest 5–10 minutes to help coating adhere.
4. Fry: heat vegetable oil and butter (if using) in a large skillet over medium-high heat until shimmering but not smoking. Fry cutlets in batches, 2–3 minutes per side, until golden brown and cooked through (internal temperature 145°F / 63°C). Maintain oil temperature for even browning; add more oil if needed.
5. Drain and serve: transfer cooked řízek to a wire rack or paper towels to drain briefly. Serve each cutlet immediately with lemon wedges and a generous portion of potato salad or boiled potatoes.