Kureci Rizek


"Traditional Czech Chicken Schnitzel. Best when served with a tall glass of Czech beer!"
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Original recipe yields 4 servings

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  1. Preheat oven to 200°F.
  2. Place cheesecloth over individual cutlets. Pound each cutlet with a rolling pin to desired thinness.
  3. Stir together salt, flour and pepper in a shallow bowl. Whisk eggs and a pinch of salt and pepper in another bowl. Add bread crumbs to a third bowl.
  4. Pat chicken dry and dredge in seasoned flour, tapping off excess flour. Dip in eggs, letting excess drip off, then dredge in bread crumbs, coating completely. Transfer to a wax-paper-lined plate.
  5. Heat 2 tablespoons oil in a 12 inch nonstick skillet over moderately high heat until hot (but not smoking) then fry cutlets in 2 batches, turning over once, until golden brown and just cooked through (approximately 3 minutes each.) Add 2 tablespoons oil to skillet between batches. Drain cutlets on paper towels, then transfer to the oven to keep warm.
  6. Garnish with a lemon wedge and fresh parsley.
  7. Serve with boiled potatoes, cabbage and knedlicky for a traditional Czech dinner. (Don't forget the beer!)


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