Dutch Schnitzel (Holandský Řízek) 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...
Tom the Chef Founder
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I find that Dutch Schnitzel (Holandský Řízek) is one of the most popular and delicious Czech & Slovak meals despite its name. The reason I refer to this dish as “Dutch” is because gouda cheese originated in Holland. Dutch Schnitzel (Holandský Řízek), or “Holandský řízek” in Czech, is a combination of delicious pork meat with shredded cheese and other savory ingredients. I usually serve this comfort food with creamy mashed potatoes, oven-roasted potato wedges, or tartar sauce.
To begin making Dutch Schnitzel (Holandský Řízek), I create what I call the “dough.” This is the core foundation of the recipe, consisting of 1 LB of ground pork sausage. While I prefer using plain pork sausage, I find that Italian sausage works too if you prefer that flavor profile. To this meat base, I add 2 cups of shredded cheese. I believe Gouda or any kind of yellow cheese such as cheddar or a Mexican mixture would be the best choice, but it will work great with any kind of shredded cheese. I also incorporate 2 large eggs, 2 tablespoons of heavy cream, and 2 cloves of grated garlic to bind and flavor the mixture. I season this savory blend with 2 tablespoons of dried parsley (or fresh if preferred), ½ teaspoon of salt, and ½ teaspoon of pepper. I stir these ingredients thoroughly in a medium mixing bowl until they are fully combined to ensure every bite of the Dutch Schnitzel (Holandský Řízek) is packed with flavor.
Once the ground pork sausage and cheese mixture is fully combined, I do not rush immediately to cooking. I cover the bowl with food wrap and let it rest in the refrigerator. I recommend leaving it for 15 to 30 minutes, or optionally longer. This resting period allows the flavors to meld and the mixture to firm up slightly, which I find helpful for handling. After this step, I end up with about 30 OZ of Dutch Schnitzel (Holandský Řízek) “dough” ready for shaping. This patience ensures that the texture is just right before moving on to the breading station.
I prepare a specific breading station to coat the patties. This involves three separate vessels. In the first plate, I place ½ cup of all-purpose flour. The second vessel is a medium mixing bowl where I prepare a unique egg mixture. I whisk together 2 eggs, ½ cup of milk, and importantly, 2 cloves of grated garlic. I whisk this for about 1 minute until combined; the garlic here adds an extra layer of savory depth to the Dutch Schnitzel (Holandský Řízek). In the third mixing bowl, I place 1 ½ cups of breadcrumbs. I prefer Panko or breadcrumbs from light bread for the best texture. This setup ensures that when I coat the meat, the breading adheres perfectly for deep frying, shallow frying, or air frying.
When I form the Dutch Schnitzel (Holandský Řízek), I do it one-by-one, always completing one before starting the next. For perfect uniformity and good workflow, I believe it is best to scoop the dough with a disher. I find the best disher sizes are 5.33 FL OZ (yielding about 4–5 portions) or 4 FL OZ (yielding about 6–7 portions). I scoop the dough onto the plate with flour and lightly press it with my hands to partially form it. Then, I turn and evenly press it again to a final thickness of anywhere between 3/4” to 1” based on preference. This technique ensures even cooking times. I ensure the patty is fully coated with flour before moving it to the egg mixture and finally the breadcrumbs. If needed, I adjust the final shape by lightly pressing after the breading is complete.
I offer three methods to cook this dish: deep frying, shallow frying, or air frying. For deep frying, I preheat ghee or oil to 320°F and fry the patties immersed until they reach a nice golden color, usually 4–8 minutes per side. For shallow frying, I use a skillet with ¼ to ½ inch of oil on medium heat, cooking for 6–9 minutes per side. If I choose air frying, I preheat the fryer to 370°F, drizzle the basket and the schnitzels with oil, and cook for about 7–8 minutes per side. Regardless of the method, I always let the excess oil drip off on a cooling rack for about one minute after cooking.
Because this recipe uses ground pork sausage, safety is paramount. I always check the internal temperature with a food thermometer (probe) to ensure the meat has reached the minimum recommended safe serving temperature of 160°F. This aligns with the USDA minimum safe internal temperature guidelines for ground meat. Once safe and golden brown, I plate the Dutch Schnitzel (Holandský Řízek), sprinkle it with salt and pepper, and serve it with dill pickles and mashed potatoes. I want to ensure the meal is not only delicious but safe for everyone to enjoy.
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