Řízek Veal Schnitzel with Czech Potato Salad

By AislePrompt Editorial · Published 2026-10-09 · Updated 2026-10-09

Thin veal cutlets in a light, crisp breadcrumb crust, served with the classic Czech potato salad of pickles, carrot, celeriac, peas and creamy mayonnaise. This Czech-inspired beef recipe, ready in about 75 minutes, pairs veal cutlets, about 150 g each, all-purpose flour, eggs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 880 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 veal cutlets, about 150 g each
• 80 g all-purpose flour
• 2 eggs
• 2 tbsp whole milk
• 150 g fine dry breadcrumbs
• 300 ml lard or neutral oil, for frying
• 1 lemon, cut into wedges
• 800 g waxy potatoes
• 1 large carrot
• 100 g celeriac
• 80 g frozen peas
• 4 sweet-sour pickles (sterilované okurky), diced
• 3 tbsp pickle brine
• 1 small white onion, finely diced
• 180 g mayonnaise
• 1 tsp Dijon mustard
• 2 hard-boiled eggs, diced
• to taste salt and white pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Make the salad first, ideally the day before. Boil the potatoes in their skins until tender, then cool, peel and dice them.
2. Step 2: Boil the carrot and celeriac until tender. Cool and dice them. Blanch the peas for 1 minute.
3. Step 3: Combine the potatoes, carrot, celeriac, peas, pickles, onion and boiled eggs. Fold in the mayonnaise, mustard and pickle brine. Season with salt and white pepper, then chill for at least 2 hours.
4. Step 4: Pound the veal between sheets of plastic wrap to 5 mm thick. Season both sides with salt.
5. Step 5: Set up three plates: flour, eggs beaten with the milk, and breadcrumbs. Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently. Don't pack the crumbs down.
6. Step 6: Heat the lard to 170°C (340°F) in a wide skillet. Fry the cutlets for 2 to 3 minutes per side, swirling the pan so the crust puffs. Drain them on a rack.
7. Step 7: Serve the schnitzel hot with lemon wedges and a generous scoop of potato salad.