Szriskes (The Czech Version of Weiner Schnitzel)

If pork chop loins are thick, fillet them so they are thinner. (I find that most are too thick and need this step.)

After filleting the pork chops, tenderize them with a meat tenderizer and set aside. This is a great way to get out any built up stress! Enjoy.

Place all-purpose flour, beaten eggs, and bread crumbs all in separate bowls.

Add 1/2 cup of beer to eggs and beat again. This adds a great flavor, but if you don’t want to use beer some apple juice would be a decent substitute.

To the flour add the salt and pepper. I find it easier than salting and peppering the individual tenderized chops themselves.

Heat oil in a deep frying pan. To test the heat, take a small sprinkle of bread crumbs and if, when dropped into the oil, they simmer and sizzle, the oil is ready.

Take one piece of pork at a time, dredge well in flour, transfer to egg bowl, and then directly into the bread crumb bowl. Immediately place in hot oil.

Beware- your hands will get gunky!!

When nicely browned on one side, gently flip and continue cooking. Continue this process with each piece of pork. When the breading is nicely brown, they are done! The first couple might not come out perfect, these are always the “testers”. Regulate the heat of the oil as needed.

Trust your instincts when cooking these. Don’t overcook, ’cause you don’t want them to be tough. Golden brown breading means they’re done!

These are best served with a wedge of lemon on the side to spritz with. (My personal favorite and very traditional). But ketchup, mustard or ranch dressing has been used by the people I cook them for.

And if you are looking for sides, I’ll have a yummy Sweet and Sour Red Cabbage recipe, and Dumpling Recipe posted soon.

Nasdravie!