Dutch Schnitzel
4 servings Dutch Schnitzel is the one of the most popular and delicious Czech & Slovak meals despite its’ name. The reason this dish is referred to as “Dutch” is because gouda cheese originated in Holland. Dutch Schnitzel, or “Holandský řízek” in Czech, is a combination of delicious pork meat with... Read more ... shredded cheese, herbs, and other ingredients, all of which are breaded and fried for a flavorful meal you will not be able to get enough of. And if you want to make it even better, substitute the frying oil for deep frying or shallow frying for delicious ghee (clarified butter, or in Czech is called “přepuštěné máslo) – see my recipe. Read less x saved Tom the Chef Founder January 30, 2024 30 min.45 min.2/5 30 min. 45 min. 2/5 Directions: 1. Dutch Schnitzel “dough”: 1.1. Place into a mixing bowl: 1 LB of ground pork sausage 2 cups of shredded cheese of your choice 2 large eggs 2 TBSP of heavy cream 2 cloves of garlic – grated 2 TBSP of dried parsley ½ TSP of salt ½ TSP of ground pepper And thoroughly stir until fully combined. 1.2. Cover with food wrap and let rest in the refrigerator for 15 – 30 minutes (optionally longer). Note: You will end up with about 30 OZ of Dutch Schnitzel “Dough”. 2. Breading station: 2.1. Place ½ cup of all-purpose flour on a plate. 2.2. Prepare the egg mixture– place into a medium mixing bowl: 2 eggs ½ cup of milk 2 cloves of garlic – grated Whisk together until combined (about 1 minute). 2.3. Place 1 ½ cups of breadcrumbs into the second mixing bowl. 3. Form and bread the Dutch schnitzel: Important: Form the Dutch Schnitzel one-by-one (always complete one before you start forming the next). Try to create even portions to get an even cooking time during the following steps. For perfect uniformity and good workflow, it is best to scoop the Dutch Schnitzel “dough” with a disher. The best disher sizes would be 5.33 FL OZ (about 4 – 5 portions, 6.2 OZ each) or 4 FL OZ (about 6 – 7 portions, 4.3 OZ each), but feel free to use other sizes of dishers as you wish. Form the Dutch Schnitzel one-by-one (always complete one before you start forming the next). Try to create even portions to get an even cooking time during the following steps. For perfect uniformity and good workflow, it is best to scoop the Dutch Schnitzel “dough” with a disher. The best disher sizes would be 5.33 FL OZ (about 4 – 5 portions, 6.2 OZ each) or 4 FL OZ (about 6 – 7 portions, 4.3 OZ each), but feel free to use other sizes of dishers as you wish. 3.1. Scoop the dough and place it on a plate with flour. 3.2. When on the plate with flour, lightly press with your hands (the Dutch Schnitzel will get partially formed). 3.3. Then turn and evenly press again to a final thickness . The final thickness should be anywhere between 3/4” to 1” based on your preference. Notes: After completing this step, the Dutch Schnitzel should be fully coated with flour. To ease further manipulation, you can optionally press the Dutch Schnitzel at this step only partially with the intent to finish pressing the final shape after breading is complete. After completing this step, the Dutch Schnitzel should be fully coated with flour. To ease further manipulation, you can optionally press the Dutch Schnitzel at this step only partially with the intent to finish pressing the final shape after breading is complete. 3.4. Then place into an egg mixture and coat from both sides. 3.5. Finally, coat in breadcrumbs and put aside on a plate for the following cooking. Note: After breading is completed, you can optionally adjust the final shape if needed by lightly pressing. Tip: Combine all the leftover breading ingredients, add about ¼ TSP of baking powder, and pan-fry on both sides until golden brown. This creates a perfect, crispy addition to many soups and helps prevent food waste. These fried breading pieces can also be frozen after cooking for later use. 4. Deep fry or shallow fry or air fry: Note: Work in batches based on the size of your equipment – make sure that pockets are not touching. A. Deep fry: Important: Before you start, please read about the deep frying here. 1. Set ghee or oil preheat to 320°F. 2. Carefully place the Dutch Schnitzels into the fryer one-by-one. 3. Fry immersed until a nice golden color is reached and the Dutch Schnitzel is fully cooked (usually about 4 – 8 minutes from each side based on the thickness you selected). * 4. When done, remove to a cooling rack and let the excess oil drip off (about one minute). B. Shallow fry: 1. Preheat a fry pan on medium heat with a layer of Ghee or frying oil (between ¼ to ½”). 2. Shallow fry until a nice golden color is reached and the karbenátky are fully cooked (usually about 6 – 9 minutes from each side based on the thickness you selected). * 3. When done, remove to a cooling rack and let the excessive oil drip off (about one minute). C. Air fry: 1. Preheat your air fryer to 370°F. 2. Drizzle the bottom of the air fryer basket with frying oil. 3. Place Dutch Schnitzels in. 4. Drizzle the top of the schnitzels with oil. 5. Air fry until a nice golden color is reached (usually about 7 – 8 minutes from each side based on the thickness you selected).* 6. Optionally, drizzle with more oil during air frying if needed. 5. Plating & serving: 5.1. Sprinkle with salt and pepper. 6.2. Serve with mashed potatoes or fries and a few dill pickles. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for ground meat of 160°F. Kitchen Guide Ground Meat With the Exception of Poultry The USDA minimum safe internal temperature is 160°F. About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). 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Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. 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