Pork Schnitzel

 

Pork tenderloin? Check. Breaded and fried? Check. Pickle on the side? Do you even have to ask?

 
 

WHAT YOU NEED

  • 6 pork loin chops (boneless and cleaned of any excess fat)

  • 2 eggs

  • Splash of beer

  • ½ cup of flour

  • 2 cups of breadcrumbs (this is for the breading, I never measure an exact amount – just however is necessary to coat the pork)

  • Lemon juice

  • Garlic powder

  • Salt

  • Canola oil for frying

HOW TO DO IT

  1. First, tenderize the pork. Place it on a cutting board with some wax paper over it, and flatten it using your favorite weapon of choice – it could be a meat tenderizer, heavy bottom pan, a bottle, etc.) The goal is to wake up the meat but not to obliterate it. Prevent any tearing. The thickness should be about 1/8”

  2. Season the pork chops with a few drops of lemon juice, garlic powder, and salt. Be sure to season both sides – we eat both sides, we season both sides.

  3. Prepare the breading station – three different vessels (large enough for the meat): in flour in one, eggs with a splash of beer (for crispier finish) and salt in another one, and the bread crumbs in the third one. Some people like to season the flour, but I think that’s a total waste of spices and completely ineffective.

  4. With your “dry” hand coat the pork in the flour, and shake off any excess. Transfer to the egg vessel. Using your “wet” hand, coat the pork in the egg mixture making sure every floured surface is covered. Transfer to the breadcrumb vessel using your wet hand. With your dry hand, coat the pork in the bread crumbs and shake off any excess. Set aside. Repeat with any remaining pork.

  5. Heat up canola or other high smoke point oil in a cast iron until a piece of bread crumb thrown in sizzles and fry the pork until golden brown on both sides. This will take only a few minutes, depending on how thick your pork is.

  6. Serve immediately while it’s hot. Or at room temperature. Or when it’s cold. It’s amazing at any temperature. Just remember – ALWAYS EAT RIZEK WITH A PICKLE!!

Happy eating!

 
 
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My wife keeps telling me that I need to put more Czech recipes on the blog. Well, today I am going to do just that. I don’t like the word schnitzel because that’s a very German word, but if I want people to know what I am talking about, I have no other option. But since you are my fans, we are going to call it by its real name – RIZEK! Rizek is an all occasion kind of food. It’s amazingly simple to make, cheap, and absolutely delicious. One of its great attributes is that you can eat it hot from the pan or cold. Growing up, every time we had a long hockey trip, my mom would make all bunch of these and pack them with Czech bread and pickles. Everyone in the Czech Republic would pack rizek on trips. I make it here in the US every now and then to remind myself of home. Thankfully, everything you need is here and you don’t have to substitute any ingredients. The whole thing takes about 20 minutes (if you are efficient with the breading), and it always delivers. I have added a few touches over the years, but it’s still very much the same rizek/schnitzel/cutlet that I know from home. Just promise me one thing: you will never eat a rizek without a pickle. That is a major crime!