Published: · Modified: by Petra Kupská
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I’ve got another quintessential Czech dish for you – „holandsky rizek“, translated in English as Dutch or Holland Schnitzel. I guarantee you'll enjoy this recipe!
Table of Contents hide
➜ What Is Holandsky rizek?
➜ Ingredients
➜ Instructions
➜ Serving
➜ Pronunciation
➜ Cook’s Tips
➜ FAQs:
Ground Pork Cheese Schnitzel (Czech Holandsky rizek)
➜ What Is Holandsky rizek?
Holandsky rizek (Czech Dutch or Holland Schnitzel) is a breaded and fried ground pork schnitzel with grated cheese. Result? Juicy inside, surrounded by a crispy, golden crust.
For making holandsky rizek, use fattier meat; a shoulder of pork is ideal.
Holandsky rizek goes best with mashed potatoes.
➜ Ingredients
To make Czech ground pork cheese schnitzel, you will need:
- Ground (minced) pork; fattier, e.g. pork shoulder is a good choice
- Semi-hard cheese; grated, 45 % fat, e.g. Cheddar; in the Czech Republic, we use Gouda or Edam (Dutch cheeses)
- Salt
- Black pepper; freshly ground
- Cold milk; for a juicier texture
- Parsley; fresh leaves, chopped
- Fat; for frying. The best fat is pork lard, which could be substituted by Canola or sunflower oil.
✅You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
➜ Instructions
STEP 1: Before you start making ground pork schnitzel, heat the oven to 300°F (150°C)—patties are baked in the oven after frying to become juicier.
STEP 2: Put ground meat, grated cheese, chopped parsley, and cold milk in a bowl. Add salt and pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
STEP 3: Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
STEP 4: Prepare two shallow plates and one bowl. Put the flour on the first plate and the breadcrumbs on the second one. Whisk the 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 (see photos below).
STEP 5: Heat a thick layer of lard or canola in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
STEP 7: 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.
➜ Serving
Ground pork schnitzel with cheese goes best with mashed potatoes. The Czechs like to add one or two dill pickles.
If you are serving the schnitzel right out of the pan, feel free to cut it in half. You will see the juices oozing out of the freshly fried schnitzel.
➜ Pronunciation
I made a short audio clip of myself saying the Czech word "holandský řízek."
➜ Cook’s Tips
- If the mixture sticks to your hands when making patties, prepare some cold water and dip your hands in it.
- A well-prepared schnitzel should be juicy, not dry inside. This is done by selecting the right kinds of cheese and meat.
- For coating, I use a piece of parchment paper instead of shallow plates; it works perfectly for me!
- Serve immediately when the cheese is still melted inside.
➜ FAQs:
Which meat is best for ground pork schnitzel?
You’ll need fatty pork to make a ground pork schnitzel. The meats most commonly used in the Czech Republic include pork shoulder, often combined with pork belly.
Which cheese to use?
It’s important to use fatty, semi-hard cheese so that the schnitzel is juicy. We use Gouda or Edam in the Czech Republic, whose fat percentage is about 45 percent.
Best fat to fry schnitzel
Ground pork schnitzels taste best when fried in pork lard. However, vegetable oil is also an option.
More schnitzel recipes:
- Chicken schnitzel
- Pork schnitzel – Czech řízek
- Wiener schnitzel
Ground Pork Cheese Schnitzel (Czech Holandsky rizek)
Learn how to make authentic Czech „holandský řízek“ the way Czechs make it.
Print Pin
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Baking in oven: 10 minutes minutes
Total Time: 1 hour hour 10 minutes minutes
Servings: 6
Calories: 428kcal
Author: Petra Kupská
Course: Main Course
Cuisine: Czech
Keyword: dutch schnitzel, holandský řízek, holland schnitzel
Ingredients
Holandské řízky
- 1 and ⅓ pounds pork shoulder (600 g) ground
- 5 ounces semi-hard cheese (140 g) shredded, app. 45 % Edam, Gouda, Cheddar
- ⅓ cup milk cold
- 2 Tablespoons parsley leaves chopped
- 1 teaspoon salt
- ½ teaspoon pepper ground
Coating
- ¼ cup flour
- 2 eggs
- ¾ cup breadcrumbs
For frying
- ½ cup pork lard or vegetable oil
Instructions
Before you start making ground pork schnitzel, heat the oven to 300°F (150°C)—patties are baked in the oven after frying to become juicier.
Put ground meat, grated cheese, chopped parsley, and cold milk in a bowl. Add salt and pepper. Mix using your hands; work quickly. The mixture needs to stay cold.
Make patties between your palms. They should be about 1 inch (2.5 cm) thick and about 5 inches (13cm) in diameter.
Prepare two shallow plates and one bowl. Put the flour on the first plate and the breadcrumbs on the second one. Whisk the 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.
Heat a thick layer of lard or canola in the pan to medium-high. Fry the coated schnitzels until golden brown on both sides.
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.
Notes
- Makes 6-8 pieces, depending on their side.
- 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!
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
Nutritional Estimate pro portion
Calories: 428kcal | Carbohydrates: 15g | Protein: 21g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 114mg | Sodium: 673mg | Potassium: 300mg | Fiber: 1g | Sugar: 2g | Vitamin A: 251IU | Vitamin C: 0.5mg | Calcium: 201mg | Iron: 2mg
Nutrition Disclosure
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