Ondras Style Pork Cutlet

Czech name: Vepřový řízek Ondráš

Written by Romana Kodytkova

The pork cutlet is one of the most favorite Czech meals. If you are going on a trip you can take a cutlet with you. There are many ways to make them and one is called “Ondras“. This recipe is originated in the Moravian-Silesian Region, in the North East part of the Czech Republic.

For more information about the Moravian-Silesian Region, from which this recipe comes, click here.

Ingredients

Cutlets
2 pork cutlets
salt and ground black pepper to taste
2 pressed garlic cloves
oil (sunflower, olive or lard)

Potato dough
6 peeled raw potatoes
2 eggs
a little milk
salt and ground black pepper to taste
2 pressed garlic cloves
2 tsp marjoram
2 Tbs caraway seed
1 cup all-purpose flour

Instructions

Grate potatoes, add milk, salt, pepper, pressed garlic, eggs, marjoram, caraway seed and enough all-purpose flour to make a thick dough. Then tenderize the pork meat, add salt, pepper, smear it with the pressed garlic wrap the meat in the potato dough. Fry slowly on both sides in oil or lard until golden brown.
Serve with vegetables, boiled potatoes or fries.

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