Czech pork cutlets: A surprising twist on a classic favorite

Sometimes, I feel like we know everything there is to know about pork cutlets. We are masters at frying these simple cutlets. However, you can try them in a different version. This Czech variation surprised me; it's incredibly filling, and of course, you have to forget about dieting with this one.

Czech cutlets are, of course, based on pork. The main ingredient is the same, and you must gently tenderize the pork slices. However, the Czechs have a completely different idea about breading. You won't need breadcrumbs or oats for it. Instead, you need to peel potatoes and grate them. That's why I mentioned that it's like a combination of two dishes: pork cutlets and potato pancakes in one.

After grating, the potatoes need to be seasoned with salt, pepper, garlic, and paprika. You then add eggs and potato starch to create a fairly thick mixture. This is used to bread the cutlets. The Czechs are generous with this breading. When the cutlet is already in the pan, they add more on top. Of course, these slices of meat are harder to flip to the other side, so you need to be a bit careful. They prefer to fry them in hot lard. What should be served with such cutlets since the potatoes are already in the breading? For me, a simple coleslaw, perhaps made from carrots, is enough.

Ingredients:            

• 28 oz pork loin
• 1 egg
• 2-3 large potatoes
• 2-3 tablespoons flour
• Salt, pepper, ground sweet paprika, granulated garlic to taste
• 1 teaspoon mustard, optional
• Lard or oil for frying

Preparation method:      

1. Cut the meat into cutlets and gently tenderize them with a mallet. Lightly salt them.
2. Grate the potatoes on a fine grater or use a food processor.
3. Add the egg and flour to the potatoes, along with salt, pepper, granulated garlic, sweet paprika, and mustard if you want to use it. Mix the batter. It should be fairly thick and uniform in consistency.
4. Bread the meat in the potato mixture, then fry in hot fat on both sides until golden brown.