Minced Meat
Czech Minced Pork Cutlet
Coating in flour, egg and breadcrumbs is a brilliant invention that lets us enjoy fried schnitzel or fried cheese. There is nothing complicated about it. And if you don't want your hands covered in flour, egg and breadcrumbs, use a fork to coat the cutlets.
Prep: 50 min
Cook: 15 min
Servings: 4
Energy: 63 kcal per serving
Method
01.
Put the minced pork (belly or shoulder) into a bowl and pour over about 100 ml of cold (iced) water. Mix well so the meat and water combine. Add the coarsely grated gouda (you can also use fatty Edam)…
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