Recipe Instructions:
Ingredients:
4 pork or chicken cutlets, pounded to about 1/4-inch (6 mm) thickness
Salt and pepper, to taste
1 cup (120 grams) all-purpose flour
2 large eggs, beaten
1 cup (100 grams) breadcrumbs (preferably fresh)
Cooking oil for frying
Lemon wedges, for serving
Instructions:
Season the Cutlets:
Season the pork or chicken cutlets with salt and pepper on both sides.
Prepare the Breading Station:
Set up three shallow bowls:
Bowl 1: Flour
Bowl 2: Beaten eggs
Bowl 3: Breadcrumbs
Bread the Cutlets:
Dredge each cutlet in flour, shaking off any excess.
Dip into the beaten eggs, allowing any excess to drip off.
Coat evenly with breadcrumbs, pressing lightly to adhere.
Heat the Oil:
In a large skillet, heat enough cooking oil to cover the bottom of the pan over medium-high heat until hot but not smoking.
Fry the Cutlets:
Fry the breaded cutlets in batches until golden brown and cooked through, about 3-4 minutes per side for thin cutlets. Adjust cooking time based on thickness.
Drain and Serve:
Remove the cutlets from the skillet and drain on paper towels to remove excess oil.
Serve hot with lemon wedges for squeezing over the Řízek.
