(Pork Schnitzel Inside a Potato Pancake)
from the Dejvická Sokolovna pub
"Vilíkovy Tlapky" was a great pub-grub dish they used to make, until recently, at the Dejvická Sokolovna pub
in Prague. Think of a pork schnitzel, but one that is made of smoked pork instead of fresh pork, and uses potato-pancake mixture for the
batter rather than breadcrumbs. Then the owners changed the menu and for some reason felt this dish had to go.
Thankfully, this recipe exists elsewhere in the Czech Republic under various other names, such as Šumavský řízek
(Bavarian-Forest Schnitzel), Schweinsschnitzel Rübezahl or Krkonošský řízek.
- 1 lb (4-8) slices smoked pork shoulder blade or smoked pork loin
- 1 lb potatoes
- 1 egg
- 2-3 tbsp coarse flour
- 2-3 tbsp milk
- Fine-grained flour
- Garlic, finelly chopped or pressed
- 1 small onion, finely chopped
- Vegetable oil
- Peel and finely grate the potatoes. Add a few dashes of salt and let rest approximately
- Slice the pork into thin 1/4-inch slices, and lightly pound them.
- Wrap potatoes into a table cloth and squeeze out liquid. In a large bowl, mix the potatoes with
milk, season with garlic, pepper and marjoram. Add onion, coarse flour. Make a thin dough.
- Heat several tbsp vegetable oil in a large frying or saute pan. Add 1/2-1 tbsp lard for flavor.
- Coat pork cutlets in the fine-grained flour, dredge each cutlets through the potato dough mixture
and thickly coat them. Then fry on high heat on both sides until golden brown.
- Serve with sauerkraut, cabbage salad or cole slaw.
- YIELD: serves 4
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Last updated: December 7, 2009