Vyprážaný Rezeň (Schnitzel)

Almost every restaurant, much as in Austria, will have a variety of schnitzel on the menu. A thin slice of pork is tenderized before being breaded and fried. As a side dish, mayonnaise-based potato salad is popular. Order baovsk reze, which is schnitzel covered with ham and melted cheese, if you want to take your schnitzel to the next level.

Ingredients:

300 g boneless pork neck; salt; plain flour; 100 ml milk; breadcrumbs; 200 g pork ointment; 1 pc lemon; 300 g potatoes

Instructions:

• Cut the washed neck into schnitzels, cut several times around the perimeter so that it does not collapse when frying. Tap the schnitzels on both sides to a thickness of about 0.5 cm.

• We wrap on both sides in flour.

• Whisk the egg salt and add the milk. We wrap the schnitzels in the mixture thus prepared.

• Then we wrap the schnitzels in breadcrumbs and push the breadcrumbs thoroughly into them.

• We put the schnitzel in the hot ointment and slowly fry from each side for about 7-8 minutes under the lid. Such an indicative sign to turn the schnitzel is the moment when it pinks nicely on the edges. The schnitzels should be inserted into the maximum hot fat.

• Fry until crispy in a golden-brown-red color.

• serve with new potatoes in butter with parsley and vegetable garnish.