Rizky (Wiener Schnitzel) may be a traditional Austrian dish but it definitely belongs to the Czech and Slovak cuisine as well. The original Austrian Schnitzel is made from veal but most Czechs make it from pork or chicken. It is usually served with mashed or boiled potatoes or one just makes a plain bread-n-schnitzel sandwich from it. Who does not remember a schnitzel sandwich from his school days? Whether you went on a long school bus trip or for a tremendous mountain hike, guess what you had in your lunch bag? A schnitzel sandwich wrapped in a dump paper tissue, which meant that you spent about a half an hour peeling it off of the poor schnitzel before you actually took a bite :0).
CZ: Recept na rizky jsme sice ukradli od Nemcu, ale i pres to je neodlucitelnou soucasti ceske a slovenske kuchyne. Kdo by si nepamatoval Vanocni kureci (!!) rizek s bramborovym salatem?? Nebo veprovy rizek s chlebem a horcici? At to byl skolni vylet, nebo turisticky vyslap na Snezku nebo autobusovy zajezd do Jugoslavie, hadejte, co bylo k obedu? Rizek s chlebem zabaleny v papirovem ubrousku!!!…a pak jste samozrejme stravili pul hodiny odlupovanim onoho vlhkeho, ulepeneho ubrousku z nestastneho rizku…
Ingredients:
- 4 boneless, skinless chicken breast halves (about 1 and 1/2 lb)
- 2 eggs
- 1 Tsp salt
- 2 Tbs all-purpose flour
- 1/2 cup dried bread crumbs
- 1/2 cup vegetable oil
- salt and pepper
Method:
- Place the breasts between 2 sheets of plastic wrap and pound them with wit a meat pounder until they are about 1/2 inch thick.
- Dust each breast lightly with flour.
- In a bowl, beat the eggs with 1 Tsp of salt and 2 Tbs of water.
- Dip the meat patties into the egg mixture so that they are evenly coated with it.
- Roll them in the bread crumbs to coat.
- Warm the oil in a deep frying pan over medium heat.
- Cook the breasts in the oil until golden, 3-4 minutes each side.
- Season to taste with salt and pepper.
- Serve with mashed or boiled potatoes or potato salad.
- Dobrou chut!!
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{ 12 comments… read them below or add one }
Hey Tanja,
not sure if that was just a misplacement between the 3rd and 4th step but we always did the flour first then the egg following with the bread crumbs. But there is a possibility people do it other ways. I just can’t see how the bread crumbs stick on it after you already put it in flour.
Sona
Sona, yes, 3rd and 4th step should be switched
yes, yes, you are right! Thank you! I will fix it right now..
Thank you for this recipe. I made it today and it was delicious!
Hi Bel,
)
thank you for leaving the ‘customer satisfaction’ comment! That way people know that i am not lying about how delicious this food is
I see you put the healthy chicken version.
The real Czech rizek is made with pork.
My grandmother always used porkchops.
And they were always really good.:)
Oh.. now I miss my grandmothers cooking
You got me! You are right, the REAL rizek is made out of the real deal – pork!!! Although it is so much tougher than the chicken rizek…
It is the fat which makes the “rizek” tasty and enjoyable…..
Yeah, Vlastimil says it. Unfortunately for healthy kitchen, fat is taste holder. I do myself “rizky” not often, but when I do them, I do use a pork fat to fry them.
There is a small modification used widely in my family. We prepare pork meat day ahead and smear each slice with garlic from both sides. Then we let them rest in the garlic over night.
Well, original wiener schnitzel is from veal, pork is Czech version. I have to admit, I do not like original veal version at all. Chicken breast is lighter version.
Also, it is great to marinate meat for about 30 minutes in lemon juice.
Yes, when are schnizels done from pork, it is a great way to fry them in pork fat, (sádlo, schmaltz, lard). The taste is much better, they are crunchier, unfortunately calories and fat are high. But – once a while…
I prefer chicken version as well. Do you marinate the chicken in lemon juice Michale?
Yes I do, but shortly. Chicken do not need too much, in acid it will start cooking. 30 minutes is maximum.
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