What kind of cheese should I use for the batter if I can't find Eidam cheese?

That's a very common question, as Eidam cheese is what Czechs and Slovaks would traditionally use, but it can be hard to find in many parts of the USA, including where I live. In my adaptation of the recipe, I use a finely shredded Mexican blend, which I have found gives very good and delicious results. You can also use another finely shredded cheese of your choice.

Recipes

Cheese Battered Chicken Schnitzel Kuře v Sýrovem Těstíčku

Buckle up for a trip down memory lane, and straight into the heart of Czech and Slovak comfort food! This isn't just any fried chicken; it's my take on "Kuře v Sýrovém Těstíčku," a dish that was a staple in my childhood and a warm hug on a plate during my years in the Czech Republic. Imagine the incredible aroma of golden, crispy chicken encased in a savory, cheesy batter – that's what we're diving into today. While authentic versions use a specific cheese, I've adapted it for the American kitchen using a readily available Mexican blend with fantastic results. This simple yet utterly delicious recipe is sure to become a new family classic.

Tom the Chef Founder

Published:
April 14, 2025

Before You Start

Let’s talk about important parts of the recipe before you start…

A Taste of My Childhood: Kuře v Sýrovém Těstíčku

Hello, I’m Tom Slepicka, and I invite you to join me on a trip straight into the heart of Czech and Slovak comfort food. Today, we’re making my version of Cheese Battered Chicken Schnitzel, or Kuře v Sýrovem Těstíčku. This dish is more than just a recipe for me; it’s a warm hug on a plate, a nostalgic favorite that was a staple in my childhood in the Czech Republic. Imagine a perfectly golden, crispy piece of fried chicken, but with a wonderfully savory and cheesy batter that makes it truly special. Now, while the most authentic versions often feature a cheese called Eidam, that can be hard to find in the USA. So, I’ve adapted this easy chicken recipe for the American kitchen, and I’ve found that using a finely shredded Mexican blend gives fantastic results. Get ready to recreate a simple yet utterly delicious dish that I hope becomes a new classic for your family. Let’s get cooking!

Preparing the Chicken Cutlets

The first step in preparing my Cheese Battered Chicken Schnitzel Kure v Sýrovem Těstíčku is to get the meat ready. I start with two larger, skinless, boneless chicken breasts. After ensuring they are properly rinsed, I perform a butterfly cut on each breast and then cut each one in half, which gives us four regular portions. If you enjoy larger portions, you can certainly use one whole breast per person. The next step is crucial for tender, evenly cooked schnitzel: I pound the chicken over plastic wrap to approximately ¼-inch thickness using a meat mallet. Finally, I season the cutlets with salt and pepper on both sides. You can also substitute the chicken breasts for boneless pork loins, pork chops, or a boneless veal loin if you prefer.

Creating the Unique Cheese Batter

The “Sýrové Těstíčko,” or cheese batter, is what makes this schnitzel recipe so unique. To make it, I place 3 eggs, ¼ cup of milk, 1 teaspoon of baking powder, ¼ teaspoon of salt, and 2 cups of finely shredded cheese of your choice into a medium mixing bowl . I then use a spatula to thoroughly combine these ingredients. In a later step, after dredging the chicken in flour, the remaining flour will be added to this mixture and stirred in to create the final batter. A note on the cheese: traditionally, Czechs and Slovaks would use a cheese called Eidam, shredded finely. Since this is hard to find in many parts of the USA, I use a finely shredded Mexican blend, which gives me very good results.

The Three-Step Breading Process

This recipe uses a specific three-step breading process for the perfect crispy and cheesy coating. First, I set up a breading station with ½ cup of all-purpose flour on one plate, the cheese batter in its bowl, and 1 cup of breadcrumbs on a second plate. The first step is to bread the meat in the flour on both sides. After that, I add the remaining flour from the plate to the egg and cheese mixture, stirring it thoroughly to create the final batter. From this point on, it’s important to work one by one with each piece of chicken. I place a piece of chicken into the batter and use a spatula to ensure it’s fully coated. If the batter seems too thick, you can dilute it with a little milk to make it slightly runny. The final step is to place the batter-coated chicken in the breadcrumbs and coat it evenly on both sides before immediately proceeding with cooking.

Cooking Options: Deep Fry, Shallow Fry, or Air Fry

My Cheese Battered Chicken Schnitzel recipe offers three great cooking methods. For deep frying, preheat your oil to 350°F and fry the chicken for about 3–5 minutes per side until golden brown and fully cooked, working in batches. For shallow frying, preheat a ¼ to ½-inch layer of oil in a pan over medium-high heat and fry for about 3–4 minutes per side. For air frying, preheat the air fryer to 350°F, place the chicken inside, drizzle the top with oil, and cook for about 5–8 minutes per side, drizzling with more oil if needed. For all methods, it is crucial to check with a food thermometer to ensure the chicken has reached the minimum safe serving temperature of 165°F.

Finishing and Serving Your Schnitzel

Once your Cheese Battered Chicken Schnitzel is cooked to a nice golden color, there’s one last step before serving. Whether you deep fry or shallow fry, remove the chicken to a cooling rack to let the excessive oil drip off for about one minute. Right before serving, I like to sprinkle the schnitzel with a little more salt and pepper. This dish is incredibly versatile. You can serve it with mashed potatoes, boiled potatoes with butter, a traditional potato salad, or even as a delicious sandwich!.

A Smart Tip for Preventing Food Waste

Here’s a great tip I love to share that helps prevent food waste. After you’ve breaded all your chicken, you can combine all the leftover breading ingredients—the flour, the cheese batter, and the breadcrumbs. Simply mix them together and pan-fry the mixture on both sides until it’s golden brown. This creates a perfect, crispy addition that is wonderful crumbled into many kinds of soups. These fried breading pieces can also be frozen after cooking for later use.

Recipe

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