Thinly pounded beef cutlet, breaded and pan-fried to golden crunch, served with potato salad — the Czech celebration plate.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large plate
Garnishes: lemon wedge, parsley
Accompaniments: potato salad
Instructions
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1
Pound beef between plastic wrap to 5mm thickness.
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2
Season with salt and pepper.
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3
Dredge in flour, dip in beaten eggs, coat in breadcrumbs.
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4
Fry in generous oil at 170C for 3-4 min per side until golden and crisp.
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5
Drain on paper towels.
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6
Serve with lemon wedge and bramborovy salat.
Did You Know?
A properly fried Czech rizek should have a wavy, slightly puffed breadcrumb coating that separates from the meat — this pocket of air is the sign of a master cook.
Chef's Notes
Equipment Tips
- meat mallet
- three shallow bowls
- large skillet
Garnishing
lemon wedge, parsley
Accompaniments
potato salad
The Story Behind Hovezi Rizek
The Czech schnitzel tradition arrived via Vienna during the Habsburg era. While Austrians claim the Wiener Schnitzel, Czechs adapted it with beef and paired it with their distinctive bramborovy salat, creating a dish that became the centerpiece of Czech celebrations.
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