Ground Pork Cheese Schnitzel (Czech Holandsky rizek)
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Prep Time
20 mins
-
Cook Time
40 mins
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Additional Time
10 mins
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Total Time
1 hr 10 mins
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Servings
6
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Calories
428 kcal
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Course
Main Course
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Cuisine
Czech
Ground Pork Cheese Schnitzel (Czech Holandsky rizek)
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Learn how to make real Czech "Holandský řízek" just like Czechs do. I'll show you the traditional recipe and methods.
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Ingredients
Holandské řízky:
- 1 and ⅓ pounds pork shoulder ground
- 5 ounces Semi-hard cheese shredded, app. 45 % Edam, Gouda, Cheddar
- ⅓ cup milk cold
- 2 Tablespoons parsley chopped, leaves
- 1 teaspoon salt
- ½ teaspoon black pepper ground (typo from input
Coating:
- ¼ cup flour
- 2 egg
- ¾ cup breadcrumbs
For frying:
- ½ cup pork lard or Canola / sunflower oil
Instructions
- Preheat oven: Before you start making ground pork schnitzel, heat the oven to 300 °F—Holandský řízek patties are baked in the oven after frying to become juicier.
- Make a meaty mixture: Put 1 and ⅓ pounds pork shoulder, shredded 5 ounces semi-hard cheese, chopped 2 Tablespoons parsley leaves, and ⅓ cup cold milk in a bowl. Add 1 teaspoon salt and ½ teaspoon bround black pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
- Form the schnitzels: Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
- Coat the schnitzels: Prepare two shallow plates and one bowl. Put ¼ cup flour on the first plate and ¾ cup breadcrumbs on the second one. Whisk 2 eggs in the bowl using a fork. Salt them a bit.
- Coat the prepared patties in the following order: 1) flour, 2) beaten eggs, and 3) breadcrumbs.
- Fry the patties: Heat a thick layer of fat in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
- Let the schnitzels finish in the oven: Put the finished patties in a baking dish and place them for twenty minutes in the preheated oven. This step will ensure that the meaty patties are well cooked through.
Notes
- SERVING:
- The basic recipe makes 6-8 pieces of Holandský řízek, depending on their size.
- SERVING: Ground pork schnitzel with cheese goes best with mashed potatoes. The Czechs like to add one or two dill pickles.
- If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
- For coating, I use a piece of parchment paper instead of shallow plates; it works perfectly for me!
Nutrition Information
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Calories
428kcal
(21%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
16g
(80%)
Trans Fat
0.1g
(5%)
Cholesterol
114mg
(38%)
Sodium
673mg
(28%)
Potassium
300mg
(6%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
251IU
(5%)
Vitamin C
0.5mg
(1%)
Calcium
201mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 428 kcal
% Daily Value*
| Calories | 428kcal | 21% |
| Carbohydrates | 15g | 5% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 114mg | 38% |
| Sodium | 673mg | 28% |
| Potassium | 300mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 201mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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