Czech name: Vepřový řízek

Written by Jan Maglia

This meal is one of our favorites in the Czech Republic. In this variant, we will use pork. There is however also possibility to do the same thing with chicken. The procedure will be similar for both types of meat. Advantage of the meal is that it is quite enjoyable even cold.


4 pork cutlets
1/2 cup all-purpose flour
2 eggs
2 Tbs water
1 tsp salt
1/2 cup breadcrumbs, and the same amount of oil.
6 potatoes


Take a pork cutlet, then top it with piece of plastic (can be a small plastic bag). Pound the pork until it is thin to soften the meat up. Repeat with other cutlets.

Put the flour to a wide shallow bowl. In another bowl, beat the eggs with the water and salt. Put the breadcrumbs to a third bowl. Take a large skillet, add the oil and adjust cooker to medium heat.
Coat a pork cutlet in the flour, then the egg, lastly in breadcrumbs.

Fry in the hot oil until golden, then flip to cook the other side, approximately 3 minutes per side.

Cut potatoes and boil them – serve with hot pork cutlet

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