Vyprážaný Bravčový Rezeň
Golden, crispy pan-fried pork cutlets in a classic three-step breading, fried in traditional pork lard.
Ingredients
Pork Cutlets
- 600 g Boneless pork loin (bravčové karé) or pork neck (krkovička), cut into 4 equal steaks (~150 g each)
- 6 g Fine sea salt & freshly cracked black pepper
Classic Breading (Trojobal)
- 80 g All-Purpose (AP) flour (unbleached, standard US)
- 2 Large eggs, lightly whisked with 20 ml whole milk and a pinch of salt
- 150 g Fine dry breadcrumbs (strúhanka)
Frying & Garnish
- 250 g–300 g Rendered pork lard (bravčová masť) or clarified butter
- Lemon wedges and fresh parsley
Method
- Tenderize Meat: Place pork cutlets between sheets of plastic wrap. Pound evenly with a meat mallet from the center outward to a uniform thickness of 5–6 mm. Season both sides with sea salt and cracked black pepper.
- Set Up Breading Station: Arrange three wide shallow dishes in order: AP flour in the first, beaten eggs with milk in the second, and dry breadcrumbs in the third.
- Bread Cutlets: Dredge each cutlet thoroughly in flour, shaking off excess. Dip completely into the egg mixture, then coat in breadcrumbs. Press lightly so breadcrumbs adhere without compacting the crust.
- Heat Fat: Melt pork lard in a large heavy skillet over medium-high heat until it reaches 175°C (fat should be at least 1.5 cm deep so cutlets swim).
- Pan Fry: Lay cutlets into hot lard without overcrowding. Fry for 2.5–3 minutes on the first side, gently swirling the pan so hot fat washes over the top surface. Flip and fry for another 2 minutes until golden brown and blistered.
- Drain & Serve: Transfer cutlets to a wire rack or paper towels for 1 minute to drain excess fat. Serve immediately with fresh lemon wedges and potato salad.
Chef's Tip: Frying in rendered pork lard provides authentic flavor and crispiness that neutral oils cannot match. Never press down on the cutlets with a spatula while frying—gentle pan agitation creates steam pockets that lift the breading into light waves.