I’ve got another quintessential Czech dish for you – „holandský řízek“. I promise: You will fall in love with it!
What is Czech Holandský Řízek?
Holandský řízek (Czech Dutch or Holland Schnitzel) is minced pork meat with grated cheese, breaded and fried in a pan. Result? Juicy patties surrounded by a crispy, golden crust.
The best way to get minced meat is by doing it yourself in a meat mincer. Not enough time? No worries, you can buy minced meat in every supermarket.
In the Czech Republic we use fattier meat for making holandský řízek, the best pork cut is shoulder combined with pork belly.
Holandský řízek goes best with mashed potatoes.
TIP: If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
A well prepared holandský řízek should be juicy, not dry inside. This is done by selecting the right kinds of cheese and meat.
How to Coate Holandský Řízek in Breadcrumbs?
Which Meat to Use?
You need to use fatty pork meat to make the Dutch Schnitzel.
The meats most used in the Czech Republic include pork shoulder and pork belly, minced.
Which Cheese to Use?
It’s important to use a fatty cheese, so that the schnitzel is juicy. We use gouda or edam in the Czech Republic, whose fat percentage is about 45 %.
TIP: Holandské řízky taste best when fried in pork lard. However, vegetable oil is also an option.
Holandský Řízek – Czech Dutch Schnitzel
- 12 oz (340 g) pork belly minced
- 12 oz (340 g) pork shoulder minced
- 1/2 cup (120 ml) milk lukewarm
- 7 oz (200 g) fat cheese app. 45 % Edam, Gouda
- 6 eggs 2 in the meat mixture + 4 to coat
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 Tbsp parsley leaves chopped
- flour and breadcrumbs to coat
- pork lard for frying or vegetable oil
- Prepare the minced meat, cheese and eggs in advance (30 minutes before), so they’re at room temperature. This way, the mixture will combine better.
- Heat up the oven to 340 °F (170 °C) – holandské řízky are baked in the oven after frying to become juicier).
- Put the ground meat, 2 eggs, grated cheese, and chopped parsley leaves into a bowl. Flavor with salt and pepper, pour in the milk and mix everything using your hands.
- Make the patties between your palms. They should be about 1 inch thick, and 5 inch in diameter.
- Prepare all the patties first, then coat them.
- Prepare 2 shallow plates and 1 bowl. Put the flour on the first plate and breadcrumbs on the second one. Beat four eggs into the bowl with a fork.
- Coat the prepared patties in the following order: 1) flour, 2) beaten eggs, 3) breadcrumbs.
- Heat up a thick layer of lard in the pan on a cooker set to medium temperature.
- Fry the coated patties from both sides until they turn golden brown.
- Put the finished schnitzels on a pan or a tray and bake them up for a further ten minutes in the oven.