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Ground Pork Cheese Schnitzel (Czech Holandsky rizek)
Learn how to make real Czech "Holandský řízek" just like Czechs do. I'll show you the traditional recipe and methods.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 10 mins
Servings: 6
Calories: 428 kcal
Course:
Main Course
Cuisine:
Czech
Ingredients
Holandské řízky:
- 1 and ⅓ pounds pork shoulder ground
- 5 ounces Semi-hard cheese shredded, app. 45 % Edam, Gouda, Cheddar
- ⅓ cup cold milk
- 2 Tablespoons parsley leaves chopped
- 1 teaspoon salt
- ½ teaspoon bround black pepper
Coating:
- ¼ cup flour
- 2 eggs
- 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.
Cup of Yum
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
Calories
428kcal
(21%)
Carbohydrates
15g
(5%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
16g
Trans Fat
0.1g
Cholesterol
114mg
(38%)
Sodium
673mg
(28%)
Potassium
300mg
(9%)
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
% 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.