One hundred and seventeen

Czech Republic

This is the week of verbal recipes, it seems.  My brother’s girlfriend is from the Czech Republic and her mom makes a special Chicken Schnitzel called řízek.  I was told the recipe while my brother and his girlfriend were leaving the house.  I wrote down what she told me, but as usual with oral traditions, there are no clear measurements.  I crossed my fingers and hoped it would work out.

This is the recipe she told me:

Flatten out chicken as much as possible and season with salt and pepper.  Dip in flour (lightly), then egg, then bread crumbs.  Fry in enough oil that the chicken is swimming (too little oil will burn the breadcrumbs).  Serve.

Pretty simple, I hoped. (There’s another recipe here on czechmatediary.com if you prefer more specific directions).  It is traditionally served with mashed or boiled potatoes or potato salad.

The řízek was delicious, although so unhealthy (I’ve had my fill of rich food this week!).  So simple to make and didn’t take very much time at all.  Although I did have to pound the chicken flat with my hand (the chicken between two sheets of wax paper), as I don’t have a mallet.  I’ve discovered so many kitchen supplies that I don’t have this month that would make cooking so much easier.

I spent my 25th birthday in Prague and enjoyed the řízek there, so this meal brought back fond memories.

Schnitzel is available throughout the world in many different forms, although was thought to either come from the Austrian Wiener Schnitzel, or the Italian cotoletta alla milanese.  A few other versions include chicken parmigiana, cordon bleu, Tonkatsu (Japanese), Escalopa (Chile), filete empanado (Spain) – click here for a longer list of international versions of schnitzel.  Any form of meat can be used, although veal, chicken and pork are popular.

On a side note, there is an American fast-food hot dog chain called Wienerschnitzel that does not serve schnitzel.

Today

One of my favourite Portuguese treats – Pasteis de Nata

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3 thoughts on “One hundred and seventeen

  1. Pingback: One hundred and twenty-three | threehundredsixtysixdays

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