Smažený řízek, or schnitzel, is not considered a Czech original dish, as the name suggests; they borrowed this deep-fried masterpiece from the neighboring Germans.
No Czech (or even Slovak) Sunday family gathering is complete without a heaped pile of breaded schnitzel.
Thin slices of tenderized pork or chicken are seasoned with salt, pepper, and garlic, and then coated with flour, beaten eggs, and breadcrumbs. Once golden brown, řízek sometimes goes into the oven, where it gets tender and juicy, but this is not obligatory.
Řízek is usually served with another typically Czech side—potato salad. But don’t be fooled! This salad is no friend to healthy lifestyle maniacs! The potatoes are boiled with the skin on, then cut into fries, mixed with sweet and sour canned vegetable mix or boiled vegetables and onion. Sounds healthy? Wait for the last ingredient. When the mixture is done, pour the largest jar of full-fat mayo over, stir well, and serve! The rule of thumb in many families is the more mayo, the better the “salad”!
For the Schnitzel:
Cut the pork in slices no more than ½-inch thick. Put them on a chopping board and lightly pound each side with a tenderizer. Salt the pork on both sides.
Crack the eggs into a bowl and beat them with a fork. Salt the eggs lightly.
Prepare the flour and breadcrumbs. Coat each slice of meat in the following order: first in the flour, then the beaten eggs, and finally the breadcrumbs.
Heat up a thick layer of fat in a frying pan.
Fry the coated řízek until they turn golden brown, each side should take 3 to 4 minutes.
For the potato salad:
Boil unpeeled potatoes in water with salt and let cool.
Peel and dice the potatoes and the hardboiled eggs.
Finely chop the onion, pickles, and parsley.
Mix all the ingredients together, gradually adding the mustard and olive oil.