Wednesday, 12 September 2012

Veprovy Rizek (Breaded pork cutlet)

(Click on photo to enlarge)
This week's recipe is going to be our last Weekly Recipe as we feel we have covered most areas of meal making and preparation. Besides, we are not a cooking school :-) The purpose of these recipe posts has been to help out mainly our younger Clients who take the course, who maybe have little or no cooking experience. It's so easy to grab food on the go or a bite to eat in a restaurant, especially here in Prague where restaurant meal options often work out more affordable than cooking for yourself, and in my experience as a teacher on the go I understand the importance of eating healthy and making sure that you know exactly what goes into your food. Eating healthy will ensure that you have the correct amount of energy to get through your teaching day and will ensure that you don't put on weight by eating the wrong types of food. Our last recipe is a Czech classic: Veprovy Rizek (Breaded pork cutlet).

Ingredients:

Flour
Breadcrumbs
1 egg
Pork cutlet
Potatoes
Milk
Butter
Vegetable or sunflower oil
Salt and pepper for seasoning

Method:

1. For the mashed potatoes:

Potatoes in boiling water (Click on photo to enlarge)
- Peel your potatoes and place in pot. Add boiling water so that the potatoes are just covered. Add salt and pepper and oil or butter to the pot and cook for 15 minutes until potatoes are soft.

Seasoned mash (Click on photo to enlarge)
- Drain the water, add milk and butter and mash. Adjust seasoning as you mash. The quantity of butter and milk you add depends on how mushy you want your mash.

2. For the breaded pork cutlet:

Tenderized pork cutlet (Click on photo to enlarge)
- Take your cutlet, place between 2 pieces of clingfilm and pound with a rolling pin. This tenderizes the meat and also makes it less thick so that it cooks more evenly.

Flour, egg and breadcrumbs (Click on photo to enlarge)
- Take your egg and whisk it briefly in a bowl. Take your cutlet and cover with flour, dip in the egg and then cover with breadcrumbs.

Breaded cutlet in oil (Click on photo to enlarge)
- Take your breaded cutlet, place in boiling oil and cook until golden brown.
- Serve with your mash and garnish.

Preparation Tip:

Although olive oil is healthier, vegetable and sunflower oil burns at a higher temperature so you don't want to be using olive oil with this recipe. Also, olive oil would increase the cost of the meal due to its higher cost.

Pimp it up:

In Czech restaurants its typical to add a ladle of melted butter to the mash, which adds a sauce texture. It's also typical to serve this meal with a wedge of lemon (I added a pickled Gherkin instead). You could also pimp up your Rizek by going Cordon Bleu and stuffing it with cheese.

Hope it helps!

Dobrou chut!/Bon appetit!

Neville :-)
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